Whisk together the olive oil and vinegars in a medium bowl and add the figs, olives, capers, bay leaves, minced garlic, 1 tablespoon of salt, and 1 teaspoon pepper.
Place the chicken in a resealable plastic bag and pour in marinade. Seal the bag, removing as much air as possible and squish the marinade around so all the thighs are evenly coated. Refrigerate overnight.
When ready to cook, preheat the oven to 375°F. Arrange the chicken thighs in a single layer, skin side up, on a roasting pan. Add the head of garlic, cut in half. Carefully pour in the marinade. Sprinkle the chicken thighs with brown sugar, 1/2 more teaspoon of salt and pour the wine around the chicken.
Bake for about 40 minutes, basting the chicken every 15 minutes with the pan juices, until the internal temperature of the chicken thighs are 165 F and the skin is nicely browned.
Discard the bay leaves.
Simmer the pan juices on the stove and reduce by half (optional) or serve straight from out of the oven. Top with fresh herbs (optional).