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For the marinade, mix in a bowl: roughly 1 cup apricot jam (ideally a jam that doesn't have too much added sugar. I used @bonnemaman_uk which is just the apricots). About a quarter to half a cup balsamic vinegar. A big dollop Dijon mustard. Lots of flaky salt to taste. Chili flakes for a little heat are optional. Stir well and taste for balance. Should be sweet, acidic, salty and spicy.
Preheat oven to 180c fan. Lay the shallots and apricots in your tray or dish and coat with olive oil, salt and white wine.
Place the chicken on top then pour the apricot marinade all over.
Sprinkle some more salt all over the chicken and place in oven for about 50 mins to an hour or until the chicken is golden and gorgeous.
Assemble the salad. Dress this salad just before serving, adding the almonds last. Taste to make changes. Should be spicy, salty, tart and fresh!
Remove the chicken from oven, plate up with a squeeze of lemon and serve with rice, pearl cous cous, polenta, or any grain of choice actually, and the slaw.
If you want to reduce the gravy more after cooking, you can simply remove the chicken and place the tray and gravy back in the oven for 5 mins on a higher heat.