1/2 cup margarine
2 tablespoons olive oil
1 1/4 cups chicken broth
1 1/4 cups chopped onion
1 teaspoon chopped fresh thyme
2 tablespoons red wine vinegar
1 teaspoon crushed red pepper
2 tablespoons Worcestershire sauce
2 teaspoons vegetable shortening
1 teaspoon brown sugar
1 (10 ounce) can refrigerated biscuit dough
Preheat oven to 350 degrees F (175 degrees C).
Pour margarine into a saucepan to melt. Place jar of broth over stove. Place dish in the oven to steam, stirring occasionally.
Add chicken broth, onion, thyme, vinegar, crushed red pepper, Worcestershire sauce and shortening brown sugar. Bring to a boil, stirring constantly. Cover pot and simmer for 3 to 3 1/2 hours, stirring occasionally.
Recover from heat, and proceed to roll out biscuits. Braise for about 4 minutes, or until biscuit is crisp and golden brown. Drain into a wok or small saucepan, and transfer to a large baking dish.
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