Brown the chicken well in a large, heavy pan over medium-high heat. Remove to a plate, lower the heat to medium and add the olive oil to the pan. Separate, peel and lightly smash (do not chop) the cloves of garlic. Saute the garlic and pine nuts until lightly brown. Add the ground thyme and stir for a few seconds. Slowly add the wine to the pan and heat to boiling. Add the chicken back in, lower the heat and simmer for 20 - 30 minutes.
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