1 tablespoon vegetable oil
1 (8 ounce) can chicken broth
1 cup water
2 carrots, chopped
1 onion, chopped
1 pound ground pork
1 clams, peeled and chopped
3 tablespoons herbs
1 stalk celery, cut into cubes
1 tablespoon dried oregano
1/2 teaspoon dried basil
1/3 teaspoon paprika
1 tablespoon salt
1 teaspoon black pepper
1 pound skinless, boneless chicken breast halves
In a medium saucepan, heat vegetable oil over medium heat. Add chicken and carrots and saute until tender, about 5 minutes. Stir in beef and cook 2 to 5 minutes, until meat is nearly cooked through. Stir in chicken broth, water, carrots, onion, and pork. Bring to a boil, reduce heat to low, cover, and simmer 1 1/2 hours.
While the chicken is cooking, heat remaining 1/3 cup of chicken broth in a large saucepan over medium heat. Spread chicken stock over the bottom of the pan. Saute chicken breasts for about 4 minutes, continuing to cook until light brown. Remove chicken from pan.
Remove chicken from the pan and reserve stock for later. Discard celery cubes and season with salt and pepper. Add chicken stock, celery and herbs to pan with browned skillet. Heat through and pour sauce into a small bowl. Add orange marmalade and water to skillet with chicken. Bring to a boil. Remove from heat and stir in orange marmalade. Serve slowly on a pillow, or pour sauce over chicken.
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