In a frying pan, melt the butter and add the onion and garlic. Cook and stir for 5 minutes until soft. Add the sausage meat and brown for 3 minutes, stirring constantly. Add the apricots, chestnuts and seasoning and mix well. Divide the sausage mixture into 6 and stuff into each chicken thigh. Pull the skin from the thigh over the stuffing as much as possible then place two rashers of bacon in a cross over the parcel and tuck the ends of the rashers underneath. Secure with kitchen string like a parcel.
In a frying pan over a medium heat, warm the oil and brown the parcels on all sides. Place in a baking dish.
Bake in the preheated oven for 45 to 60 minutes until the chicken and pork are no longer pink in the centre. Remove from the oven and serve hot.