1 tablespoon olive oil
3 cloves garlic, minced
3 tablespoons Dijon mustard
2 teaspoons salt
1 teaspoon dried basil
2 teaspoons dried oregano
2 teaspoons dried rosemary, finely chopped
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried parsley
Heat olive oil in a medium skillet or sirloin pot over medium heat. Cook chicken in oil until browned but not crisp, 5 minutes. Mix Dijon mustard, salt, basil, oregano, rosemary, marjoram, sage, thyme and sage. Cover, reduce heat to medium and simmer for 20 minutes.
In a mixing bowl, combine bacon, orange juice, orange zest and 1/2 cup salt. Stir to coat. Reduce heat to low, cover, and simmer for 5 minutes, stirring occasionally. Stir in lemon-lime soda. Let simmer about 5 minutes, then stir in hot chicken. Return chicken mixture to pan and cook 45 minutes more.
When chicken is cooked, stir chicken mixture into olive oil mixture and mix to coat. Serve immediately.