Heat oil in a large skillet over medium high heat. When the oil is very hot, add the chicken pieces and brown, cooking for 2 to 3 minutes on each side. Remove from skillet and set aside.
Heat oil in the same skillet over medium heat and cook the onions, stirring, until golden and soft, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, an additional 1 minute. Do not burn it.
Combine the remaining sauce ingredients, except the apricots, in a medium-size bowl and pour into the skillet with the onions and garlic. Boil over high and then turn off the heat and set aside.
Arrange one layer of chicken in a small roasting pan (They should fit snugly). Cover the pieces with apricots. Pour the sauce over teh apricots and reserve 1/2 cup for later. Cover with aluminum foil or lid.
Bake for 1 hour.
Pour remaining 1/2 cup sauce over the chicken and continue to bake, covered, until the chicken is tender (30 minutes).