In a large, deep skillet, heat olive oil and add shallots. Season chicken with salt and pepper and brown each side for about four minutes. Transfer to a plate and set aside.

Add the wine, apricot preserves, apricots, and ginger, and bring to a boil. Return the chicken to the skillet and cook for two to three minutes, basting the chicken with a spoon.

Cover, leaving a small gap to let the liquid evaporate, and reduce to a simmer.

Leave skillet on a low flame until the liquid has been reduced into a thick syrup, about 45 minutes to 1 hour.

Serve warm with a side dish of rice or couscous.