Musui-Kamado Braised Chicken Entree & Buttermilk Biscuit Dessert by Vermicular

Giveaway ALERT! Working with new kitchen equipment is always a bit exploratory at first, but every once in a while you encounter something special. The beautiful design of the Musui–Kamado from Vermicular is absolutely a pleasure to cook with and really adds a refined coziness to any kitchen. I highly recommend keeping Vermicular on your radar (especially if you’re a foodie) as new products roll out and I definitely want to highlight their Musui-Kamado. Check out the links below for more info about Vermicular and all their products. Make sure you leave a comment down below (and on my IG Reel) letting me know what recipes would you be inspired to create if you had a Musui-Kamado of your own! The more recipe ideas and comments, the more chances you have to win! Winner will be announced on December 1st, so goood luck and happy holidays! Buy one here: Vermicular Musui–Kamado Product Page: More info: Vermicular YouTube: SUBSCRIBE: BUSINESS INQUIRY: byronlovesfood@ WEBSITE: TWITTER: INSTAGRAM: FACEBOOK: Ingredients: Musui Braised Chicken 4 chicken thighs - skin on 1 whole white onion - quartered 2 tbsp lemon zest 4 tbsp lemon juice 2 tbsp garlic- grated 2 tbsp torn fresh rosemary 1 tbsp salt 2 cups pumpkin -large dice 2 cups new potatoes - small 1/2 cup green chili - roasted and peeled 5-6 dried Anaheim/Hatch peppers 2 cups water Buttermilk Biscuits 2 1/2 cups ap flour 2 tbsp baking powder 1 tsp salt 8oz diced cold butter 1 1/4 cup buttermilk Whipped Ricotta Cream 1 cup heavy cream 1/2 cup brown sugar 1/2 cup ricotta Blackberry Compote: 3 cups blackberries 1 cup sugar 1/4 cup water if needed