Chicken and Apricots

INGREDIENTS
8     dried apricots, halved
1     cup dry white table wine
2     tablespoons olive oil
4     skinless, boneless chicken thighs, or 2 breasts, cut to 1 inch cubes
1     medium white onion, chopped
1     tablespoons cider or white wine vinegar
¼    cup apricot spread or apricot preserves
       flat-leaf parsley, chopped, for garnish

METHOD

In a small sauce pan, add the wine and apricot pieces. Bring to a boil, lower the heat to a simmer, cover and cook for 7 to 8 minutes to soften the apricots.

Heat a large skillet over medium high heat and add the olive oil and chicken. Lightly brown the chicken on all sides, about 5 to 6 minutes. Add the chopped onion and cook for 5 minutes, stirring. Add the vinegar and let it evaporate.

Add the apricots and their liquid, increase the heat to bring it to a boil, then add the preserves and stir to combine. Cover, reduce heat to a simmer and cook for 12 to14 minutes. Serve the chicken over pasta or rice or by itself all with a sprinkle of chopped parsley.

Based on a recipe from Rachel Ray and FoodNetwork