Sprinkle chicken with salt and pepper
Wrap 3 pieces ham around each piece of chicken, securing with metal lacing pins or toothpicks
Melt 3 tablespoons butter in large pot
Add chicken and cook until browned on all sides, about 6 minutes total
Transfer to plate
Add shallots and garlic to pot
Sauté until beginning to brown, about 3 minutes
Add 2 bay leaves, tomatoes, celery, and coriander; sauté 5 minutes
Add 1/4 cup Somerset Ridge Ruby Port from fig marinade
Return chicken to pot
Add 2 cups chicken broth
Cover and simmer until chicken is cooked through, adding more broth if too dry and turning chicken occasionally, about 35 minutes
Meanwhile, transfer remaining Somerset Ridge Ruby Port from fig marinade to small saucepan
Boil until slightly thickened, about 5 minutes
Remove from heat and add figs; cover and set aside
Transfer chicken to platter
Boil sauce until reduced slightly, about 4 minutes
Stir in remaining 1 tablespoon butter
Pour sauce over chicken and serve with figs in Port sauce
