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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How to make this Chicken and Gammon Stew with Buttermilk Dumplings
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.
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Chicken and Gammon Stew with Buttermilk Dumplings
Equipment
Ingredients
- 1 tbsp vegetable oil
- 1 onion diced
- 2 leeks thickly sliced
- a pinch of salt
- 650 g (1.4 lb) skinless boneless chicken thighs cut into chunky pieces
- 200 g (7.1 oz) unsmoked gammon steak chopped and excess fat trimmed
- 40 g (1.4 oz) plain flour
- 200 ml (⅞ cups) white wine (see Tips)
- 500 ml (2 cups) hot chicken stock (made using 1 stock pot or cube)
- 10 g (0.4 oz) thyme sprigs tied together
- salt and freshly ground black pepper
- 1 tbsp cider vinegar
- 0.5 tbsp Dijon mustard
- 50 ml (3 ½ tbsp) double cream (I use Elmlea to reduce calories!)
- 100 g (3.5 oz) frozen peas or petit pois
For the dumplings:
- 200 g (7.1 oz) self-raising flour
- 0.25 tsp baking powder
- 100 g (3.5 oz) suet
- 15 g (0.5 oz) parsley leaves finely chopped
- 0.5 tsp fine sea salt
- 50 ml (3 ½ tbsp) 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.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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