Corn-fed chicken with wild mushrooms and leeks

Not yet rated

When producing this chicken breast recipe, Paul Heathcote likes to use a Goosnargh corn-fed chicken, but if that is unavailable, ask your local butcher to recommend a fine free-range chicken. If you can locate wild mushrooms, use them in this recipe as they add an incredibly earthy flavour that marries well with the chicken and leeks.

First published in 2015




Chicken with wild mushrooms and leek recipe


In a thick bottom pan melt 25g of the butter and seal the chicken breast, skin side down
Peel and slice the shallots and add along with the white wine. Bring to the boil
Add water, cover with a lid and place in the oven at 180 degrees centigrade until cooked, about 10 to 15 minutes. Remove chicken and leave to rest for 10 minutes under foil. Strain chicken liquid through a sieve into another pan
  • 50ml of water
Trim the baby leeks and steam for a few minutes until tender. Slice and put aside
Bring the chicken liquid to the boil and add the mushrooms and cook for about 1 minute before adding the cream. Once again bring to the boil
Whisk in the butter little by little, add the cooked leeks, chicken and tarragon. Season with sea salt and freshly milled pepper as necessary and a few drops of lemon juice.
First published in 2015

Paul Heathcote’s love affair with cooking began at home in his early teens. He went on to win two Michelin stars and own multiple restaurants in the North West.

Get in touch

Please sign in or register to send a comment to Great British Chefs.