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