Here's how 

1. Combine apricot conserve, mustard powder, salt and black pepper in a medium bowl and mix well. Add half the vinegar gradually, stirring to mix well.

2. Arrange chicken thighs in a large frying pan. Spoon apricot mixture over the chicken.

3. Cook over high heat until the mixture comes to a boil, about 8 minutes. Reduce heat to medium-high. Cook, covered, for 10 minutes.

4. Baste chicken thighs with pan juices. Reduce heat to medium.

5. Cook the chicken thighs, uncovered, turning and basting frequently, until the juices run clear when a skewer is inserted into the centre of the meat, about 20 minutes. Remove chicken from pan. Stir remaining vinegar into juices to make a sauce. Return chicken to pan. Spoon sauce on top. Serve hot.

Source: Easy Everyday Cooking (IMP)