Chicken with Creamed Leeks

Next night was probably even simpler, though it sounds so much more sophisticated. We had taken a leek (several in fact) from Madison's: all very nice with lovely long white parts. So into the pan goes about 4 TBPS butter (and a dash of regular veg oil to raise the burning point), then two chicken bosoms seasoned with kosher salt, pepper, and some thyme. After the bosoms were browned, lowered the heat, added the sliced leeks, and just a little fresh tarragon (which is really the essence of the dish) and before the leeks colored added a last cup of the leftover pheasant stock, made from the carcass (see below). Covered to braise the leeks (did not watch Antiques Road Show). Flipped the chicken. Cover, etc. Removed to plates and added the cream. Cranked up the heat. Reduced the sauce. Heaven on a plate.