Slow-Roasted Chicken Bangers with Shortcrust Pastry

Name: Slow-Roasted Chicken Bangers with Shortcrust Pastry
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 4 servings
Cuisine: British
Ingredients: 500g chicken thighs; 1/2 cup mushrooms; 2 brussels sprouts; 150g leeks; 1 cup shortcrust pastry; to taste HP sauce; 1 tbsp gravy; 1/4 cup mature cheddar; 2 tsp mint sauce; 3 tbsp olive oil; to taste salt and black pepper

A slow-roasted British bangers with stir-fried chicken thighs, mushrooms, brussels sprouts and leeks, finished with HP sauce, gravy and mature cheddar, served over shortcrust pastry.

Total time

24 min

Prep

12 min

Cook

12 min

Difficulty

easy

Cuisine

British

heartyone-pot

Ingredients

500gchicken thighs

1/2 cupmushrooms

2brussels sprouts

150gleeks

1 cupshortcrust pastry

to tasteHP sauce

1 tbspgravy

1/4 cupmature cheddar

2 tspmint sauce

3 tbspolive oil

to tastesalt and black pepper

Instructions

Season the chicken thighs and stir-fry them over medium-high heat until well browned, about 6 minutes.

Add the mushrooms, brussels sprouts and leeks, cooking until softened, about 8 minutes.

Stir in the HP sauce, gravy, mature cheddar and mint sauce for 3 minutes.

Prepare the shortcrust pastry separately according to package directions.

Let the chicken simmer for about 9 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the shortcrust pastry, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

677

Protein

47.9g

Fat

36.4g

Carbs

37.5g

Fiber

2.5g

Sodium

455mg

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