Put the sugar, vinegar, lemon slice and cinnamon stick in a pan with ½ cup (4 fl oz/120 ml) water.
Bring to the boil, then simmer for 5 minutes. Add the figs, cover, and simmer for 10 minutes. Remove from heat, cover, and leave for 3 hours.
Preheat the oven to 350°F (180°C/Gas 4). Drain the figs, and place in a bowl. Add the wine and lemon rind. Season the chicken.
In a large frying pan cook the lardons or streaky bacon strips until the fat melts and they turn golden. Transfer to a shallow ovenproof dish, leaving any fat in the pan.
Add the oil to the pan and brown the chicken pieces all over.
Drain the figs, adding the wine to the pan with the chicken. Boil until the sauce has reduced and is syrupy. Transfer the contents of the frying pan to the ovenproof dish and cook in the oven, uncovered, for about 20 minutes.
Add the figs and chicken stock, cover and return to the oven for a farther 10 minutes. Serve with a green salad.