Step 1

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.

Step 2

Pour in Chicken Tonight Sauce, bring to the boil. Reduce heat to simmer, cover and cook for 20 minutes.

Step 3

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.