Crush the garlic into the wine, and marinate the chicken pieces for about 15 minutes.
In the meantime, place the apricots in a food blender, and turn it to a paste or sauce.
Add the dill and tarragon to the paste.
Place the chicken pieces on a lightly oiled baking dish along with the marinade.
Brush the chicken liberally with the apricot paste.
Bake at 375°, uncovered, for about 45 minutes.