Chicken and pickled red onions


(For 4 portions)

  • 2 chicken breasts medium to large 
  • 140g cooked brown or red rice
  • 2 boiled eggs  
  • 100g pickled red onions
  • 1 punnet Rock Chives
  • 1 punnet Daikon Cress 
  • 2 tbsp olive oil
  • 2 tsp reduction balsamic vinegar 

For the pickled red onions:

  • 2 red onions

For the brine: 

  • 300ml cider vinegar
  • 3 tbsp caster sugar 
  • 1 tbsp table salt
  • 1 anis star


  • Shave the boiled eggs with a mandolin or peeler.
  • Whisk together the olive oil and the reduction of balsamic vinegar.
  • Cut the cooked roasted chicken breast into slices.
  • Mix the cooked rice with the balsamic dressing.
  • Cut the cresses and dress the plate with the rest of the ingredients and the pickled red onions.

For the brine:

  • Bring the brine to boil for 1 minute, whisk and make sure that the sugar and salt are well dissolved. Take off the heat and let cool down for a minute or two.
  • Pour over the sliced red onions (ideally using a jar), close and let infuse for two hours.

Recipe: Franck Pontais

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