Cut chicken thighs in half and wrap a strip of bacon around each. Heat a non stick frypan over medium-high heat. Cook chicken for 5 minutes, turning carefully to keep bacon intact.
Pour in Chicken Tonight Sauce, bring to the boil. Reduce heat to simmer, cover and cook for 20 minutes.
Gently stir in frozen Birds Eye Peas and cook uncovered for a further 5 minutes or until chicken is cooked through. Garnish with parsley leaves and serve with cooked rice.
You can also serve this with mashed potato, cooked pasta or cooked vegetables.