Agreement : Versant Red
Ingredients:
- 2 pounds boneless chicken thighs
- 2 French chopsticks
- 1 cup fish sauce
- 1 cup lemon juice
-
¼ cup maple syrup
- 4 garlic cloves, minced
- 2 small chopped Thai chili peppers (or hot sauce)
- 1 teaspoon salt
Montage :
- Fresh coriander
- Mint leaves
- Julienned carrots
- Cucumber
- Liver pâté
- Mayonaise
Instructions :
Combine marinade ingredients and marinate with chicken for at least 12 hours.
Grill chicken on the BBQ until cooked through.
Reheat baguettes in oven at 350 for 5 to 10 minutes to crisp.
Slice bread and spread generously with mayonnaise. Cover one side with pork liver pâté. Add sliced cucumber, coriander, mint, julienned carrots and chicken.
Serve with a glass of Versant Rosé.