in a bowl, cover with boiling water and let sit until softened, approximately 30 minutes. Place the softened figs in a food processor
with 1/2 cup of the soaking liquid and process until smooth.
Combine the vinegar and port
wine in a medium nonreactive saucepan and reduce by half over high heat. Add the sugar, orange juice, and fig puree and reduce by half again, stirring occasionally.
Combine the chile puree and chicken stock
in another saucepan and reduce by half over high heat. Add the reduced vinegar-fig mixture to the chicken stock mixture along with a touch of honey and reduce by half again, stirring occasionally. Strain
the mixture into a clean medium saucepan
and reduce to a sauce consistency.