Warm your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Pour 1 tbsp olive oil into a large ovenproof pan and warm to a medium-high heat. When the pan is hot, add the chicken thighs and drumsticks. Sprinkle the chicken with a pinch of salt and pepper and fry for 5-6 mins, turning once halfway, till the chicken is browned on both sides.

While the chicken is cooking, trim the root and top 3cm off the leek. Rinse out any grit, then slice it into thin rounds. Peel the onion and finely chop it. Peel and thinly slice the garlic cloves. Rinse the mushrooms and tear them into small pieces.

When the chicken has browned, scoop it out of the pan and pop onto a plate. Add the leek, onion, garlic and mushrooms to the empty pan. Add the lentils and 400ml boiling water. Crumble in the stock cube and add 1 tsp of the Dijon mustard. Stir well to combine, then return the chicken to the pan, skin side up. Bring to the boil, then transfer the pan to the oven and bake for 40 mins, till the chicken is cooked through. If your pan isn't ovenproof, transfer everything to an ovenproof dish and bake.

Finely chop the parsley, leaves and stalks. When the chicken and lentils are tender and cooked through, add the parsley to the pan. Pour in half of the tub of cream. Stir well and taste the sauce. Add a little more salt and pepper if needed.

Divide the chicken & lentil bake between 2 warm plates or bowls and serve.