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1
Put the apricots in a small bowl (or a 2-cup measure) and add the vinegar, wine, and about 1/4 cup water to cover.
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2
Let soak while you brown the chicken.
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3
Turn the heat to medium-high under a 12-inch nonstick skillet and add the chicken, skin side down.
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4
Cook, rotating the pieces (not turning them) so they brown evenly.
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5
When they are nicely brownedtake your timeturn them so they are skin side up and season with salt and pepper.
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6
Make a little space in which you can add the onion and cook, stirring the onion occasionally, until it has softened a bit, a minute or two.
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7
Add the apricots and their liquid and bring to a boil; cook for a minute, then turn the heat to low and cover.
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8
Cook until the chicken is done, 15 to 20 minutes; do not turn while it is cooking.
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9
Remove the lid, raise the heat, and season the chicken well with salt and pepper.
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10
Boil out any excess liquid; you do not want the sauce to be too watery.
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11
Taste and adjust the seasoning if necessary and serve.
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12
A few fresh thyme sprigs, added at the beginning of step 2 and discarded before you serve the chicken, add another dimension to this dish.
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13
A tablespoon or two of butter, stirred in at the end, will make the sauce considerably richer.
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14
Or you might render some bacon, remove it, and brown the chicken in the bacon fat; crumble the bacon and stir it in at the end of cooking.
