Cidered Chicken & Mushroom Hotpot

Serves 4

4 chicken thigh joints
4 chicken drumstick joints
2tbsp plain flour
salt and pepper, to season
2 onions, peeled and thinly sliced
2tbsp sunflower oil
50g butter
250g closed cup mushrooms, quartered
1 dessert apple, cored and sliced
100g black pudding, diced
300ml dry cider
250ml chicken stock
small bunch fresh thyme
675g potatoes, thinly sliced

Preheat oven to 180, gas mark 4.  Put the chicken in a plastic bag with the flour, salt and pepper and shake until the chicken is well coated.
Fry the onions in 1tbsp oil and 25g butter for 4-5 mins, until soft and golden.
Add the mushrooms and fry for 2-3 mins until just beginning to brown.  Remove from the pan and set aside.
Fry the chicken in the remaining oil until golden.  Transfer to a dish and cover with the onion and mushroom mix.
Add any flour from the bag to the frying pan and stir.  Add the apple, black pudding, cider, stock and 2-3 thyme stems.
Bring to the boil, stirring, then pour over the chicken.  Overlap the potatoes on the top, pressing them into the stock.  Sprinkle with some thyme leaves and season.  Cover, then bake for 1 and a quarter hours.
Remove the lid, dot the potatoes with the remaining butter and cook for 30 mins until golden and the chicken is cooked through.  Serve with steamed green beans.