Pierce the skin side of the chicken thigh with a fork several times.
Make some shallow cuts at 1-2 cm intervals into the meat against the direction of the sinews. Cut away the sinews.
Cut the meat into 6 equal pieces and lightly season with salt and pepper.
Grease the pan with olive oil and cook both sides until browned (starting with the skin-side). Wipe away any excess oil that leaks out with kitchen paper.
Remove the membrane of the mentaiko. Cut the cheese up so that it melts quickly.
Making the sauce Add the milk and cheese to a small non-stick frying pan.
Keep on a medium heat until warmed and then a low hreat. Melt the cheese as the mixture is warming with a wooden or silicon spatula.
Once the cheese has completely melted, add the mentaiko and mix.
Add the chicken to a plate and cover with the sauce to finish.
Try serving with whichever vegetables you like alongside your chicken This time I sautéed some shimeji mushrooms in butter, seasoned them with salt and pepper and put them on the plate with some cherry tomatoes.
For the sauce, you can use 6 tablespoons of milk instead for a thicker sauce. The only problem is that the sauce will congeal when cooled so you have to eat it while it's still hot.
This is the cheese I used: Kraft's Camembert Sliced Cheese.
Story Behind this Recipe
I wanted to eat chicken sauté with sauce and was trying to think of a recipe when I remembered all of the mentaiko I had just received as a gift. I decided to use some to make a nice meal. The rich cheese goes really well with the mentaiko!
If the cheese isn't 100% melted it should still be ok, just make sure that it's mostly melted. 1 or 2 lumps is fine. The spiciness and saltiness of mentaiko varies depending on the maker so feel free to add extra seasoning depending on the taste.