1 cup crushed butter
2 teaspoons dried marjoram
3 large potatoes, peeled and cubed
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
3 tablespoons red wine vinegar
1 teaspoon olive oil
1 clove garlic, crushed
1 teaspoon dried basil
3 teaspoons dry mustard
1 cup whiskey
2 teaspoons Worcestershire sauce
2 teaspoon dried thyme
2 teaspoons dried sage
2 teaspoons dried rosemary
1/2 teaspoon dried dill weed
1 (13 ounce) can cherry pie filling
Combine crushed butter, marjoram, potatoes, garlic, Worcestershire, vinegar, olive oil, garlic, reserved wine vinegar, thyme, sage, rosemary, dill, sugar, salt and pepper. Mix well.
Cover and refrigerate at least 4 hours.
While liquid is refrigerating, remove foil from chicken and place inside a medium skillet to cook. Remove chicken from marinade and place in a large bowl.
Meanwhile, heat remaining 1/2 cup Worcestershire sauce in small saucepan over medium heat. Stir in lemon juice and honey. Sprinkle chicken with remaining Worcestershire sauce and lemon juice. Cover, and steam chicken in large skillet 4 to 5 minutes per side, turning frequently.
Remove chicken from marinade. Place chicken in large saucepan with cold water until facing side, about 15 minutes. Remove chicken from marinade and pour water into pot and aluminum foil, cover, and cook 20 minutes, turning once. Remove chicken from marinade and place in pot. Reduce heat to medium-low and simmer 45 minutes, covered, stirring occasionally. Add a tortilla of chopped chicken and serve in the pot, then stir with tomato sauce and vegetables.
Add reserved wine and whiskey mixture and water, 30 minutes prior to tasting.
Toss chicken with sliced lemon and potato before serving. Place garnish on top of soup and serve with separate spoonfuls of chicken mixture.