-
1
Pierce the skin side of the chicken thigh with a fork several times.
-
2
Make some shallow cuts at 1-2 cm intervals into the meat against the direction of the sinews.
-
3
Cut away the sinews.
-
4
Cut the meat into 6 equal pieces and lightly season with salt and pepper.
-
5
Grease the pan with olive oil and cook both sides until browned (starting with the skin-side).
-
6
Wipe away any excess oil that leaks out with kitchen paper.
-
7
Remove the membrane of the mentaiko.
-
8
Cut the cheese up so that it melts quickly.
-
9
Making the sauce Add the milk and cheese to a small non-stick frying pan.
-
10
Keep on a medium heat until warmed and then a low hreat.
-
11
Melt the cheese as the mixture is warming with a wooden or silicon spatula.
-
12
Once the cheese has completely melted, add the mentaiko and mix.
-
13
So thick.
-
14
Add the chicken to a plate and cover with the sauce to finish.
-
15
Try serving with whichever vegetables you like alongside your chicken This time I sauteed some shimeji mushrooms in butter, seasoned them with salt and pepper and put them on the plate with some cherry tomatoes.
-
16
For the sauce, you can use 6 tablespoons of milk instead for a thicker sauce.
-
17
The only problem is that the sauce will congeal when cooled so you have to eat it while it's still hot.
-
18
This is the cheese I used: Kraft's Camembert Sliced Cheese.
