8 dried figs, stems removed
8 fl oz water  
6 fl oz port  (plus 1 tbsp)
2 x 3-inch strips lemon rind  
1 chicken, quartered  
1Tbsp olive oil  
Salt  
Fresh-ground black pepper 1tbsp butter, cut into 4

Preheat oven to 375° F. 

Pierce each fig four times. In a small saucepan, combine the figs, water, the 6 fl oz port, and the lemon rind. Bring to a boil and simmer, covered, for about 30 mins. Discard the rind and reserve the liquid. Cut the figs in half.

Meanwhile, coat chicken with oil and arrange, skin-side up, in a large roasting pan. Sprinkle the chicken with the remaining port and season with salt and pepper. Top each piece of chicken with a piece of butter. Cook until the breasts are just done, about 30 minutes.
Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove from oven.

Grill the chicken until the skin is golden brown, about 2 minutes. Transfer to a plate.

Pour off the fat from the roasting pan. Put the pan over moderate heat and add the fig-poaching liquid. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil for about 4 minutes. Add the figs, any accumulated juices from the chicken, and a pinch each of salt and pepper. Spoon the sauce over the chicken.