In a large bowl, stir the apricots, sugar, and vinegar together. Let sit while you brown the chicken in the next step.

In a large sauté pan over medium-high heat, heat 1 tablespoon of butter and 2 tablespoons of the olive oil until hot. Working in batches to keep from crowding the pan, brown the chicken pieces on each side, sprinkling with salt. Remove the browned chicken pieces to a bowl and set aside.

Add the remaining 1 tablespoon of oil to the pan and sauté the onion until it begins to brown, scraping off the browned bits from the bottom of the pan. Add water if the pan becomes dry.

Once the onion has browned, add the chicken stock and lower the heat to medium.

Set aside 1 ⅔ cups of the apricots for the finished dish. In a blender, puree the remaining apricots with the juice they released. Pour the purée into the pan with the stock and onion.

Stir the cinnamon, rosemary, and Tabasco into the sauce and bring it to a simmer. Lower the heat and simmer for 10 to 20 minutes until thickened. Adjust seasoning with black pepper, salt, and Tabasco.

Just before serving, add the chicken and reserved apricot pieces to the pan, simmer gently for 5 minutes until hot and the chicken is cooked through. Sprinkle with chopped parsley and serve with rice or egg noodles.