This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
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.
Get in touch