Apricot Chicken

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2 tablespoons extra-virgin olive oil, 2 turns of the pan

2 pounds chicken tenderloins, cut in 1/2 across on an angle

Salt and pepper

1 large onion, chopped

2 tablespoons cider or white wine vinegar

12 dried pitted apricots, chopped

2 cups chicken stock

1 cup apricot all fruit spread or apricot preserves

3 tablespoons chopped flat-leaf parsley, for garnish