This is one of my favorite recipes made by my mother in-law. It is really simple and easy but has the look and taste of a more complex dish. Thyme is always a must, but this chicken can also be made with pine nuts and dried apricots, or as pictured here, with pine mushrooms.

In a heavy bottomed deep pot place chicken thighs, breasts and other pieces skin on. Sprinkle with sea salt. Drizzle generously with olive oil and sprinkle with thyme, add a couple of unpeeled cloves of garlic. Sautee this over medium to high heat, flip over chicken pieces until golden on both sides.

When the outside of the chicken pieces is golden add your pine mushrooms, nuts or dried fruit. Turn down the heat to low, add ample white wine, a cup or so, and cover. Cook on low heat for about 30 minutes until the pieces are cooked through. The olive oil, wine and juices will meld into a nice sauce you can serve over the chicken.