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Slow-Roasted Chicken Bangers with Shortcrust Pastry
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.
Ingredients
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.
