1 pound boneless pork loin roast
8 chicken thighs, diced
3 slices bacon
1/2 green bell pepper, diced
3 tablespoons Worcestershire sauce
1 tablespoon olive oil
1 teaspoon garlic powder
1 (15 ounce) can beef broth
1/3 cup white wine
1 tablespoon molasses
2 tablespoons grated Parmesan cheese
salt and pepper to taste
1 dill pickle relish
1/4 cup fresh lemon juice
2 tablespoons beef bouillon granules
2 tablespoons minced fresh parsley
2 carrots, peeled and cut into 1 inch rounds
1/4 cup chopped onion
Place pork roast in a large bowl; pat dry.
Heat olive oil in a large skillet or wok over high heat. Add chicken thighs and saute until golden brown. Remove thighs and place in the skillet. Add bacon and green pepper, stirring to coat.
Stir bread crumbs into skillet; pour over chicken thighs and stir gently. Mix Worcestershire sauce, olive oil, garlic powder, and brown sugar in small batches. Gradually pour oil over chicken.
Bring broth, white wine, molasses, vinegar, lemon juice, beef bouillon granules, parsley, and carrots into a medium saucepan. Cover pan, and simmer over medium heat for 1 1 to 2 minutes, stirring occasionally.
Dredge chicken in flour and bread crumbs. Mix chicken, carrots, onion, pork and vinegar into a large bowl and cover saucepan. Bring to a boil. Reduce heat to medium; simmer, stirring occasionally, for 5 minutes. Stir in lemon juice and beef bouillon granules. Cover, and simmer for 3 to 5 minutes. Pour mixture over chicken and vegetables. Heat through and serve.