4 chicken breasts, bone-in, skin-on, salt and pepper to taste as early as possible (can be stored, seasoned this way for a day)
3 small lemons (or one large), cut into 1/8ths and trimmed
1/2 cup green olives
2 medium to large, ripe tomatoes, cut into large wedges
6 cloves garlic, coarsely sliced
1 cup white wine
2 sprigs oregano
up to about 1 cup good quality olive oil
12 ounces feta cheese, crumbled
6 fresh figs
2 tablespoon chopped fresh oregano
2 tablespoon chopped fresh parsley
Preheat oven to 350 degrees.
Place the chicken breasts, skin side down in a baking dish. Place the oregano sprigs in the dish. Strew the lemons, olives, tomatoes and garlic on top of the chicken, pour the wine over the mix.
Allow to poach in the liquid for 1 hour 15 minutes. Turn breasts over and cook for 15 more minutes or until done.
Remove dish from oven. Put chicken on a plate to cool. Remove lemons, olives, tomatoes, and garlic with a slotted spoon — keep the lemons separate.
Pour pan juices into a “fat separator” to separate.
These can all be left in the refrigerator overnight, or at room temp until the chicken is cool enough to handle.
Separate chicken from bones and skin, shred chicken meat into a large bowl. Discard bones and skin.
Squeeze any remaining juices from lemon sections over shredded chicken.
Cut the zest of the lemon away from at least half of the lemon slices (use more if you really love lemon).
We do this by lying the skin down and skimming a knife between the yellow rind and the white pith. So, you may see just a little white pith, but mostly bright yellow rind. Thinly slice the lemon zest width-wise and add to the chicken.
Pour off any fat from the pan juices (it should be very little). Add enough olive oil to make 2 cups of “dressing”.
Pour cooked tomatoes, olives and garlic over chicken.
Crumble feta over the chicken.
Trim stem from figs and slice into wedges.
Sprinkle in the chopped herbs.
Toss all ingredients.