Poached Chicken Breast With Truffles & Leeks

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4 free-range chicken breast halves, about 6 ounces each

4 Italian parsley sprigs

4 thyme sprigs

1 bay leaf

4 leeks, well rinsed and green trimmings reserved

Approximately 1/2 ounce fresh black truffle, sliced as thin as possible

Sea salt and freshly ground black pepper, to taste

2 shallots, sliced

8 cups low-fat chicken stock + more if needed

4 garlic cloves, peeled

1/2 cup sweet white vermouth

1 bunch chervil, chopped (for garnish)

4 teaspoons sherry vinegar

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