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1
Bring a large saucepan of water to a boil over high heat.
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2
Meanwhile place a colander in the sink and cut an X in the bottom of each apricot.
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3
Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
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4
When the water boils, add the apricots and let them simmer until the skins just begin to loosen and the fruit just starts to soften, about 3 to 4 minutes.
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5
Immediately drain the apricots in the colander and transfer them to the ice water bath.
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6
Reserve the large saucepan.
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7
Holding 1 apricot over a medium bowl to catch any juices, use a paring knife to scrape away the skin and discard it.
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8
Using your hands, remove and discard the pit, crush the apricot into pieces about the size of grapes, and place in the bowl.
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9
Repeat with the remaining apricots and set the bowl aside.
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10
Melt the butter in the reserved saucepan over medium heat.
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11
Add the shallots, salt, and pepper and cook, stirring occasionally, until the shallots have softened, about 5 minutes.
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12
Add the Lillet and cook until the alcohol smell has burned off, about 2 minutes.
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13
Add the crushed apricots and their juices, orange juice, and sugar, increase the heat to high, and bring to a simmer.
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14
Reduce the heat to low and cook, stirring occasionally, until the sauce has slightly reduced and thickened, about 30 minutes.
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15
Meanwhile, heat the oven to 475 degrees F and arrange a rack in the middle.
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16
When the oven is ready, place the chicken in a 13-by-9-inch baking dish and season generously with salt and pepper, turning the pieces to coat all sides.
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17
Pour the finished sauce over the chicken and turn to coat the pieces.
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18
Arrange the chicken skin-side up in the dish.
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19
Bake until the chicken is browned on top and a meat thermometer registers 165 degrees F (make sure its not touching the bone), about 40 to 45 minutes.
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20
Serve with the sauce on the side.
