Recipes from "A Week on the Water": Poulet Languedoc

Founder of Boutique Hotel Barges and "A Week on the Water" author, Hazel Young, is a graduate of the French National Cooking School in Beaune. She has run numerous cooking seminars and culinary cruises aboard her former barge Fandango, and planned the boutique barge's extraordinary menus for over two decades.

From the Camargue

Poulet Languedoc
Chicken in wine sauce Languedoc style

• 1 free range chicken
• 3 shallots chopped
• 1 onion chopped
• 300 g (2 cups) mixed fresh or frozen wild mushrooms
• 3 tablespoons olive oil
• 1 red and one green bell pepper, roasted, peeled and chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon herbes de Provence
• 2 bay leaves
• 10 green olives
• 3 ripe red tomatoes, or 1 small can
• 1 tablespoon chopped parsley
• 1 cup white wine
• 3 cups chicken stock

Remove chicken legs, wings and breasts and make the stock with the carcass.

Sauté chopped onion and shallots in olive oil until translucent, add chicken pieces, slowly browning them on the outside.

Add all other ingredients and slowly simmer for 45 minutes adjust seasoning.