1 cup cold water (110 degrees F/45 degrees C)
1 tablespoon olive oil
1 onion, thinly sliced
2 cloves garlic, thinly sliced
salt and pepper to taste
3 chicken thighs, cut into 3/4 inch pieces
1 teaspoon all-purpose flour
2 cups apricot preserves, drained (e.g. Navane Mini)
4 bay leaves
1 teaspoon lemon juice
Oil a 9x13 inch baking dish or deep fryer.
In a small bowl, combine cold water and olive oil. Add onion slices, garlic, salt and pepper. Whisk until all ingredients are thoroughly combined and mixture is well combined.
Heat oil in a large skillet. Cook onion, garlic and salt and pepper slowly, stirring occasionally, until chicken is browned
Set aside in skillet cover.
In a small bowl combine all remaining flour, apricot, preserved tomatoes and bay leaves, lemon juice and apricot pods.
Plate 2 teaspoons mixture in prepared baking dish. Pour apricot mixture over chicken, topping off with flour. Sprinkle reserved marinade over chicken, and cover.
Bake in preheated oven for 1 hour.
To make sauce: In a large glass or metal bowl, toss together French into cream with water until roux forms. Beat the white sugar in. Gradually stir in additional cream, stirring until stiff pasted to continue forming a rather sheer glaze. Reduce heat, and whisk in apricot, lemon and reserved marinade. Bring to a boil, then reduce heat to simmer, whisking constantly. Simmer 15 minutes, or until excess marinade is thickened and mixture is glazed. Serve over chicken, top with reserved marinade, and sprinkle with additional water for desired thickness.