In a small bowl, add ½ cup of dried morels and cover in warm water until softened, about 20 minutes or until soft. Drain and set aside.
Season both sides of 6 chicken thighs with kosher salt and freshly ground black pepper.
In a large skillet over medium heat, add 2 tablespoons of unsalted butter and 1 tablespoon of extra-virgin olive oil. Brown chicken skin-side down until golden brown, about 6-8 minutes. Remove to a plate and set aside.
Thoroughly wash 2 leeks under cool, running, drinkable water and slice thinly.
Add leeks to the skillet and cook until soft, about 2-3 minutes. Deglaze the pan with 1 cup of champagne vinegar and reduce by half. [Note: deglazing means to add liquid to a hot pan which allows all of the caramelized (flavor!) bits stuck to the bottom to release into the sauce.]
Add 2 cups of chicken broth, the reconstituted mushrooms, and the reserved chicken thighs skin-side up. Simmer on medium low heat until chicken registers 165°F on an instant-read thermometer, about 15-20 minutes.
Add ½ cup of pasteurized heavy cream and simmer until thickened to sauce consistency.
Thoroughly wash a small handful of fresh flat-leaf parsley under cool, running, drinkable water. Chop and set aside.
Add chicken and mushrooms to a serving platter. Top with sauce and garnish with chopped parsley and flake salt to taste. Eat up, Mama!
Once cooled completely, store leftovers in an airtight plastic bag in the freezer. Your future self will thank you kindly.