Chicken and Gammon Stew with Buttermilk Dumplings

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This chicken and gammon stew with buttermilk dumplings recipe appeared in this month's Sainsbury's magazine. As I post this recipe, it's not on the Sainsbury's recipe website.   

Chicken and gammon are a delicious combination and cooked in a rich, creamy sauce, topped with fluffy dumplings to help soak up all the juices, it's a perfect dish for this time of year...proper warming comfort food!

Tips

• Swap the wine for some cider if you fancy mixing up the sauce a little.
• This chicken and gammon stew with buttermilk dumplings recipe is easily adapted if you’re cooking for less people.

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• chicken and turkey dishes

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Ingredients

• 1 tbsp vegetable oil
• 1 onion, diced
• 2 leeks, thickly sliced
• a pinch of salt
• 650g skinless boneless chicken thighs, cut into chunky pieces
• 200g unsmoked gammon steak, chopped and excess fat trimmed
• 40g plain flour
• 200ml white wine (see Tips)
• 500ml hot chicken stock (made using 1 stock pot or cube)
• 10g thyme sprigs tied together
• salt and freshly ground black pepper
• 1 tbsp cider vinegar
• 0.5 tbsp Dijon mustard
• 50ml double cream (I use Elmlea to reduce calories!)
• 100g frozen peas or petit pois

For the dumplings:

• 200g self-raising flour
• 0.25 tsp baking powder
• 100g suet
• 15g parsley, leaves finely chopped
• 0.5 tsp fine sea salt
• 50ml buttermilk
• 2 tsp wholegrain mustard
• 3 tbsp water

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Instructions

1. Heat the oil in an ovenproof casserole over a medium heat. Add the onion and leeks with a pinch of salt, and fry gently for 5 minutes until softened and translucent.
2. Now add the chicken and gammon, turn up the heat and fry for 5 minutes, stirring occasionally. Add the flour and cook for 1 to 2 minutes.   Pour in the wine, cook for 3 minutes, then pour in the stock and add the bunch of thyme.   Bring to a simmer, season to taste, then reduce to a low heat and cover the pan.   Cook for 1 hour.   After this time, stir through the cider vinegar, Dijon mustard and cream.   Season and remove the thyme.
3. Preheat the oven to 180C/160 fan/gas 4. Make the dumplings by mixing together the flour, baking powder, suet, parsley and salt.   Combine the buttermilk, mustard and water in a jug and then swiftly mix into the dry ingredients.   Bring together with your hands – the dough should be firm but pliable.   Form the mixture into 8 equal dumplings.
4. Arrange the dumplings on top of the stew, then cook in the oven, covered, for 30 minutes. Remove the lid, spoon in the peas around the dumplings, and cook for a further 15 to 20 minutes until the dumplings are puffed up and have a golden brown crust.   Serve in bowls.

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Chicken and Gammon Stew with Buttermilk Dumplings

Deborah

Print Recipe Pin Recipe

Prep Time 40 mins

Cook Time 2 hrs

Course Main, Main Course

Cuisine british

Servings 4 people

Ingredients

  

• 1 tbsp vegetable oil
• 1 onion diced
• 2 leeks thickly sliced
• a pinch of salt
• 650g skinless boneless chicken thighs cut into chunky pieces
• 200g unsmoked gammon steak chopped and excess fat trimmed
• 40g plain flour
• 200ml white wine (see Tips)
• 500ml hot chicken stock (made using 1 stock pot or cube)
• 10g thyme sprigs tied together
• salt and freshly ground black pepper
• 1 tbsp cider vinegar
• 0.5 tbsp Dijon mustard
• 50ml double cream (I use Elmlea to reduce calories!)
• 100g frozen peas or petit pois

For the dumplings:

• 200g self-raising flour
• 0.25 tsp baking powder
• 100g suet
• 15g parsley leaves finely chopped
• 0.5 tsp fine sea salt
• 50ml buttermilk
• 2 tsp wholegrain mustard
• 3 tbsp water

Instructions

 

• Heat the oil in an ovenproof casserole over a medium heat. Add the onion and leeks with a pinch of salt, and fry gently for 5 minutes until softened and translucent.
• Now add the chicken and gammon, turn up the heat and fry for 5 minutes, stirring occasionally. Add the flour and cook for 1 to 2 minutes.   Pour in the wine, cook for 3 minutes, then pour in the stock and add the bunch of thyme.   Bring to a simmer, season to taste, then reduce to a low heat and cover the pan.   Cook for 1 hour.   After this time, stir through the cider vinegar, Dijon mustard and cream.   Season and remove the thyme.
• Preheat the oven to 180C/160 fan/gas 4. Make the dumplings by mixing together the flour, baking powder, suet, parsley and salt.   Combine the buttermilk, mustard and water in a jug and then swiftly mix into the dry ingredients.   Bring together with your hands – the dough should be firm but pliable.   Form the mixture into 8 equal dumplings.
• Arrange the dumplings on top of the stew, then cook in the oven, covered, for 30 minutes. Remove the lid, spoon in the peas around the dumplings, and cook for a further 15 to 20 minutes until the dumplings are puffed up and have a golden brown crust.   Serve in bowls.

Notes

• Swap the wine for some cider if you fancy mixing up the sauce a little.
• This chicken and gammon stew with buttermilk dumplings recipe is easily adapted if you’re cooking for less people.

 

You might also like to try:

• chicken and turkey dishes

Keyword chicken thighs, comfort food, double cream, Elmlea, gammon steak, winter warmer