Dry the chicken well and season both sides with salt, black pepper and red chili pepper.
Heat a large Dutch oven or heavy-bottomed pan over medium -high heat and add 1 tablespoon olive oil. Brown chicken in batches (don't overcrowd the pan) until brown on both sides, about 8 minutes. If it starts to burn, turn heat down to medium. Be patient! This will give your chicken flavor.
Remove the chicken to a plate and add olive oil and heat oven medium. Add onion, leeks and garlic and 1/4 teaspoon salt and saute for 5-7 minutes until soft, scraping all the good stuff from the bottom. That's the flavor!
Then add honey and 2 cups of wine and bring to a simmer while stirring.
Add the chicken back in; chicken should be partially covered by wine. Add more wine if necessary. If not, more wine to drink!
Place fig halves and rosemary around the chicken, cover, and lower heat to just barely a simmer. Simmer for 45 minutes - 1 hour until chicken is tender.
Remove chicken and rosemary pieces, and reduce sauce over a high simmer. Let cool slightly and serve chicken with onion leek figgy saucy mixture.
Make ahead: this chicken is even better made a day ahead of time. Cool chicken in the sauce and reheat on the stovetop over low or in a 200-degree oven.