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Recipe for :

Pollo Azahar

This recipe comes from The Epicurean Table which is run by Patricia Conant Webb.

Now living in Spain, Patricia describes her love of good food and cooking as follows:

"My culinary style is influenced by my travelling lifestyle and epicurious approach to foods of my host countries when I lived or travelled to them. I lean most heavily toward the Mediterranean cuisine, Belgian and in general European ways with food.

My deep appreciation for Near and Middle Eastern foods stems from having spent much time and research in such countries.

Over 30 years ago, and unbeknownst to me at the time, I began my quest to quench my epicurious palate. Curious about flavours, food, possibilities and influenced by my travels, I Iistened to my palate, experimented, and created my recipes. Out of a collection of barely legible notes developed a database which has grown into a book. This web site was created to share with whomever passes by, samplings of those recipes created at the Villa".

Patricia has kindly given permission for some of her recipes to be reproduced on Hub-UK but if you want to see more as well as read some of her informative articles you will need to have a look at the web site <click here>

Living on the Costa del Azahar (Orange Blossom Coast - between Barcelona and Valencia) on the Spanish Mediterranean has inspired me to the following recipe. The muscatel wine is not to be substituted!


2 chicken legs with thighs
sm. glass dry white wine
sm. glass muscatel wine
juice of one orange plus half of it’s zest
1 sm. to med. onion, sliced thinly
2 large sprigs of fresh lemon thyme (or common thyme)
1 lg. garlic clove
salt, pepper
2 T. (approx) herbal salt
olive oil

  • Preheat oven to 200°C
  • Rub the cleaned chicken legs with herbal salt and pepper and set aside.
  • In a skillet, sauté the onion for a few minutes before adding the crushed garlic.
  • If the orange is untreated, carve away the white, leaving the orange zest. Slice the zest thinly, add to the juice (with pulp) and the white wine and simmer gently reduce to one third.
  • Add the muscatel and simmer for one minute more.
  • Arrange the legs, meaty side down and pour the sauce over all.
  • Tuck the sprigs under the chicken.
  • Cover loosely with aluminium and bake. Remove the cover after 15 minutes and baste. Allow to bake 10 minutes more.
  • Turn chicken and allow to brown for the rest of the baking time. Baste occasionally.

I served this with just a baguette to soak up the sauce and a Spanish Peñedes medium sweet white wine but a not too dry white or rosé suits it as well. A mixed green salad is a good accompaniment. Fresh pasta tossed in the sauce is also delicious! Remove the zest if you prefer, however, I savour the taste of it!


If the sauce has reduced through the baking, remove the chicken when done to the warmed plates and add more wine. Simmer for a few minutes to release the alcohol.

Serves 2

Patricia Conant Webb

<click here>

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author.
The Epicurean Table © 1999-2002 Patricia Conant Webb