Nordic Coq au Vin with Kale Salad

Root vegetables are basic vegetables in the Nordic kitchen. Use them in many ways. They are nourishing and cheap.

4–6 people


1 big chicken
2 onions, sliced
2 tbsp olive oil
4 cloves garlic, finely chopped
300 ml white wine
Salt and freshly ground pepper
3 parsnips
3 carrots
2 sticks celery
3 bay leaves
60 g horseradish

200 g kale
200 g feta

2 tbsp apple cider vinegar
1 tsp honey
1 tbsp walnut oil
Salt and freshly ground pepper

Boiled pearled spelt or boiled potatoes


CUT THE CHICKEN in 8 pieces. Pour olive oil in a heavy saucepan and brown the chicken on both sides.

ADD ONION AND GARLIC and sauté them a little bit without colouring them. Add white wine and salt and pepper. Let it simmer for 20 minutes under a lid.

MEANWHILE, PEEL THE ROOT VEGETABLES and cut them in cubes 1 × 1 centimetre. Slice the celery, keep some top leaves.

PLACE THE ROOT VEGETABLES, celery and bay leaves in saucepan and let simmer for additional 25 minutes. Make sure the chicken is done, if not let it simmer a little more, it depends on its size. Peel the horseradish, shred it and add to the chicken. Season to taste with salt and pepper.

MAKE THE KALE SALAD WHILE THE CHICKEN SIMMERS. Remove the coarsest stems from the kale and rinse it thoroughly in several changes of cold water. Squeeze as much water out as possible and leave to dry in colander.

CHOP THE LEAVES MEDIUM FINE. Cut the feta in thin flakes and mix it with the kale. Whisk together the dressing and toss in the salad. Season to taste with salt and pepper.

SERVE THE CHICKEN with the kale salad and boiled pearled spelt or boiled potatoes.

PHOTO BY Lars Ranek

Trine Hahnemann