2 tablespoons olive oil
1 small onion, halved lengthwise
15 slices bacon
10 cups bone broth
2 teaspoons Italian seasoning
1 teaspoon dried marjoram
1 cup fresh lemon juice
3 ounces whole black olives
1/2 package lemon slice
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
Soak chicken breasts in olive oil and onion for 15 minutes and drain well in colander.
Heat vegetable oil in large skillet over medium heat. Add bacon, and fry until crispy. Stir in cooked chicken, red wine and green pepper. Saute, turning frequently, for 5 minutes to cook through. Add broth, and wine/barley mix, lemon juice, 3/4 (8 ounce) container reserved marjoram and remaining orange slices, bunch in small dish, and mix with chicken. Stir in lemon zest and chives and sprinkle with remaining lemon slices. Transfer this mixture to a large serving platter.
In a small dish, add reserved marjoram. Mix with chicken and green pepper; drizzle over the chicken and sauce mixture.
Reduce heat in skillet to low and cook for 5 minutes per oz. of fat in the pan. Stir in green tomato juice and lemon zest. Cover, and continue stirring 2 minutes per oz. of fat, and return chicken to pan. Cool and stir in drained marinara sauce. Season with Italian seasoning, salt and pepper. Return chicken to pan for 10 minutes.
Cook for 5 to 7 minutes per oz. of chicken. Remove chicken and slice, and cut into desired shape. Return shredded breast to pan. Add olive oil and tomato juice. Reduce heat to low and simmer for 3 minutes per lb.
Return chicken to pan; cook and stir for 5 minutes per lb. of chicken, turning once to brown on each side. Season with Italian seasoning, salt and pepper. Heat up remaining lemon juice.
Return pork chops to pan and steam about 2 minutes on each side. Transfer chops, and slice. Place into stew. Finish with chopped chicken, lettuce leaves, and red pepper.