Instructions: Cut heads of garlic in half horizontally. Place in a small baking dish and drizzle with 1 tablespoon olive oil and 2 tablespoons water. Season lightly with salt and pepper. Cover tightly with foil and bake for about 30 minutes or until tender.

Remove from the oven and let cool. When the garlic is cool enough to handle, squeeze the soft pulp from the heads into a small saucepan. Add the white wine, chicken stock and shallots and bring to a simmer over medium heat. Cover, reduce heat and simmer for 10 to 15 minutes.

Add cream. Bring to a slow boil over medium heat and stir to reduce the sauce, about 3 minutes. Season with salt and pepper and set aside. The sauce can be made hours ahead and refrigerated when cool.

Roast and peel the chilies. Leaving stem on, cut a small slit in the side of each chili and remove seeds. Heat 1 tablespoon olive oil in a small saute pan over low heat. Add pine nuts and toast to a golden brown, tossing frequently so they will not burn, about 3 minutes.

When they are done, add thyme, toss to mix and remove from pan. Set aside to cool.

Place goat cheese in a small bowl and stir until smooth. Mix in pine nuts, herbs and salt and pepper to taste. Stuff the chilies carefully with cheese mixture. Fold over the opening and place seam side down on lightly oiled baking pan. Drizzle with remaining 2 tablespoons olive oil. Refrigerate until 15 minutes before serving.

Preheat oven to 350 degrees. Place chilies in oven and bake for about 15 minutes or until just warmed through.

Reheat garlic sauce and spoon onto warm serving plates. Place stuffed chili in the center of each plate.

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