Heat the oil and 20g butter in a large frying pan on a MEDIUM-HIGH heat
Add the chicken joints and sausages, and brown all over (3-4 minutes each side)You may need to do this in two batches Remove the meat to the casserole dishIf you have a plate-warmer, keep the casserole dish warm Turn down the heat to MEDIUM
Put the onion in the pan and cook for 2-3 minutes. Add the garlic and cook for 30 seconds
Add the flour and tomato puree, stir in well and cook for another minute
Add the cider gradually, stirring to give a smooth sauce. Gradually add the hot stock while stirring
Pour the sauce over the meat
Add a bouquet garni to the casserole and cover with a lid
Set the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
Cook the casserole for 1 hour (no need to pre-heat the oven)
10 minutes before time, fry the mushrooms in the remaining 20g butter
After 2-3 minutes, add the bacon and fry until browned
After the casserole has had its hour, take it out of the oven. Add the mushrooms and bacon and stir well
Serve with mashed potato and peas.