Chicken Thighs with Porcini and Leeks

I have been known to visit my favorite porcini patches (somewhere in North America) and subsequently turn my hotel room into a porcini drying factory. This is a simple, inexpensive dish that I make almost weekly with dried porcini. You can vary the amount of cream or broth to suit your taste; the flavors meld together so well, you can easily adapt the ratios.