Step 1: Reconstitute apricots in Verjuice and sherry for one hour or microwave, covered, on defrost cycle for 4 minutes.

Step 2: Heat oven to 180°C.

Step 3: In frying pan, heat butter to nut brown and add one teaspoon Extra Virgin Olive Oil to inhibit burning. Pan-fry the chicken gently, to colour the skin. Remove from pan and place in baking dish. Saute garlic cloves in a pan gently, then when opaque add the tomato paste and fresh thyme and cook gently for 4 minutes. Add soaking juices from the apricots and the stock into the pan and reduce by about one-third (about 4 minutes).

Step 4: Add the olives, prunes and apricots spread evenly around the dish and then pour over the chicken and place some baking paper on top, pressed close to the chicken.

Step 5: Bake for 25 minutes, strain off the liquid and then rest chicken for 10 minutes. Bring the strained liquid to a boil, reduce it by half, and then pour it back over the chicken. Place on serving place and top with two tablespoons of chopped flat leaf parsley and a final drizzle of Extra Virgin Olive Oil.