I’ve been making this mustardy chicken thigh and potato casserole for some years, you quickly fry off the ingredients, add some stock, cover and leave to simmer for 25 minutes until done. Simple, effective and delicious. Tick, tick, tick!
I’ve adapted the dish to make it in the Redmond Multicooker RMC4502E. I’ve not used a multicooker before receiving the Redmond. The Redmond has 35 functions, and it seems that it will pretty much cook anything, as it will fry, stew, steam, boil, bake, slow cook and these programs can be adapted for different dishes and different ingredients.
The unit is about the size of a small vacuum cleaner. It is cleverly designed with a carrying handle, and all the accessories, including the power cable, handily store away inside the cooking pot when it is not in use. So far I’ve steamed some fish, fried and made a stew. The machine is quiet, has a small footprint on the worktop, and it easy to use once you have skimmed through the instructions.
The main cooking pot is heavy, has a tough feeling non stick coating and has a capacity of 5 litres, so enough to feed a hungry hoard. You can adjust the cooking time in 5 minute increments and the temperature in 20C increments.
Although easy to use, it is not immediately instinctive, so you will need to read the manual (which has very small print), but once familiar with the functions it is very easy to use, and any niggles are minor, I did find that the frying was quite slow when compared to a pan on the hob, when I had the lid open to fry I needed to pull the cooker right to the front of the counter so the lid cleared my wall cupboards (although it sits nicely under them when closed). One last minor niggle is that when you are standing over the cooker you are at the wrong angle to see if the start light is on or not.
When both streaming and stewing the unit lets out very little steam, which makes it great for use in small, or hot kitchens, and because the pot is so deep when you are frying very little fats splashes around. The cooker would be a great replacement for a regular slow cooker, yoghurt maker, and steamer (you can also use the steam function for sterilizing).
I think that the cooker would be great for students who (university regulations allowing) want to cook in their rooms, and for caravans and boats where space for gadgets is limited. Currently available for just under £140, with free delivery and a two year guarantee.
- 1 tbs olive oil
- 8 chicken thighs – skinless and boned
- 1 large onion – diced
- 3 cloves garlic – sliced
- 500 g baby salad potatoes
- 350 ml chicken stock
- 1 heaped tbs grain Dijon mustard
Set the multicooker to fry, add the oil and fry the chicken thighs until browned. Remove from the pot and set to one side.
Add the onions, garlic and potatoes and fry for 5 minutes until the onions are soft.
Switch the multicooker to the cook function, set the temperature to 120C. Stir the mustard into the stock, and pour over the potato and onion mix, lay the chicken thighs on top. Close the lid and set the cooking time for 30 minutes.
After 30 minutes the potatoes should be cooked and the sauce should have thickened.
Serve immediately with steamed green vegetables.
To cook on the hob use a heavy casserole with a tightly fitting lid. Once the ingredients have been fried and the stock added put the lid on the pot and turn the heat right down (you might need to use a diffuser) and gently simmer until the potatoes are cooked.
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This is a recipe commission for REDMOND, I also received a multicooker for review. All opinions are our own and I was not obliged to write a positive review.