Preheat the oven to 400°F / 200°C.

Season the chicken with sea salt and pepper.

Heat the olive oil in a large, heavy skillet over medium heat and sear the chicken pieces in batches of two, turning with kitchen tongs, to brown on both sides. Set aside.

Drain out all but 1 tablespoon of fat from the frying pan and add the onion and its juices from the grating. Cook it over medium heat, stirring so as not to burn. When the onion is translucent, stir in the garlic.

Whisk together the vinegar, water, red wine, and jam in a small bowl and add to the onion-garlic mixture. Add the oregano. Bring to a boil and turn off the heat.

Place the seared chicken thighs in an oiled ovenproof baking dish. Nestle the figs around the chicken and pour the onion mixture over the pan, tilting it so that the liquid is evenly distributed. Cover and bake for about 35 minutes, or until the chicken is tender and no longer pink. Remove, sprinkle with parsley and serve.