Chicken and gammon stew with buttermilk dumplings recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp vegetable oil
• 1 onion, diced
• 2 leeks, thickly sliced
• 1 x 640g pack chicken thigh fillets, cut into chunky pieces
• 1 x 200g unsmoked gammon steak, chopped (excess fat trimmed)
• 40g plain flour
• 200ml white wine
• 500ml hot chicken stock (made using 1 stock pot or cube)
• ½ x 20g pack thyme, sprigs tied together
• 1 tbsp cider vinegar
• ½ tbsp Dijon mustard
• 50ml double cream
• 100g frozen peas
• 200g self-raising flour
• ¼ tsp baking powder
• 100g suet
• ½ x 30g pack parsley, leaves finely chopped
• ½ tsp fine sea salt
• 50ml buttermilk
• 2 tsp wholegrain mustard