Cut the chicken into 1 inch chunks. If you like, you can make the chicken more tender by tossing it with 4 teaspoons baking soda and letting it sit for 20 minutes.
Rinse the chicken well with water, then pat dry with paper towels.
Season the chicken with salt and pepper, then set aside.

Chop the dried apricots. I like to soften them by covering them with boiling water, letting them soak for about five minutes, and then draining them before use.

Sauté the onion in a few teaspoons of olive oil until softened.
Add the white wine, then allow most of it to cook off.
Add the minced garlic, and fry for about one minute more. Remove the onion from the pan and set aside.

Coat the chicken pieces with the flour mixture, and then fry them in oil until they are browned and fully cooked.
Work in batches to maximize browning. Transfer the cooked chicken to a clean dish as you work on additional batches.

I transferred the chicken to a larger pot so I would have more room to stir. Add the onion and chopped apricots, then pour in the sauce.