Gallic Inspired Hotpot

This is the kind of cooking I like. You chuck a load of ingredients in a saucepan, give it a stir once in a while and end-up with a plate of yumminess.
I was inspired to make this A: because of the ingredients I had in my cupboard and B: because I fancied something a bit French.
This is a rustic, country-style Gallic dish, traditionally made with confit duck legs (but who has those flying around in the fridge every day). It’s very nutritious and tastes divine. It’s also very quick and fuss-free making it ideal as a workday supper.

Buy it:
One chicken leg per person
2 cloves garlic, crushed
1 onion, finely chopped or whizzed in a blender
500ml chicken or vegetable stock
1tsp dried thyme
1 bay leaf
1 carrot diced finely
100g button mushrooms, sliced
1 tin green lentils
1tbsp plain flour
2tbsp tomato purree
1tbsp oil
Salt and pepper.

Do it:
1. Season the chicken legs and place in the oven at 200c for 35 minutes.
2. Place the oil in a medium saucepan and add the onion. Cook for about five minutes until softened then add the garlic.
3. Pour in the rest of the ingredients and check the seasoning.
4. Simmer for about 30 minutes, checking the seasoning again.
5. Serve the lentils with the crispy chicken legs on top and some good fresh bread on the side.