Discard all but 2 tablespoons of fat from the skillet. Add the onion and garlic and cook, stirring, until barely soft, about 3 minutes. Stir in the tomato paste and 1 1/2 cups of the stock. Return the thighs and drumsticks to the skillet, add the figs and bring to a boil. Transfer the skillet to the oven and braise, uncovered, for 20 minutes. Return the breasts and wings to the skillet and braise for 15 minutes longer. Transfer the chicken to a platter, cover and keep warm.