Coq au Vin - New Nordic Style


Coq au Vin - New Nordic Style

Nordic Coq au Vin: A Modern Twist on a Classic French Dish

In the context of New Nordic cuisine, this recipe puts a contemporary spin on the traditional French dish, Coq au Vin. Inspired by the principles of using local and seasonal ingredients, this Nordic version incorporates fresh herbs, root vegetables, and a lighter cooking technique while still capturing the essence of the original dish.

Jan Dec

20 minutes

1.5 to 2 hours

2 hours and 20 minutes

4 servings


New Nordic, Gluten-free, Dairy-free, Low-carb, High-protein


Vegan, Vegetarian, Paleo, Keto, Nut-free


The New Nordic adaptation of Coq au Vin focuses on utilizing locally sourced ingredients and lighter cooking methods. Instead of using traditional red wine, this recipe incorporates a dry white wine or even a local apple cider. The dish also features a variety of Nordic herbs and spices, such as dill and juniper berries, to enhance the flavors and add a unique twist. We alse have the original recipe for Coq au vin, so you can check it out.


  • Calories: 450 kcal / 1880 KJ
  • Fat: 25g (7g saturated)
  • Carbohydrates: 20g (5g sugars)
  • Protein: 35g
  • Fiber: 4g
  • Salt: 1.5g


  1. 1.
    Preheat the oven to 180°C (350°F).
  2. 2.
    In a large oven-safe pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
  3. 3.
    Add the butter to the pot and melt it. Add the chicken pieces and brown them on all sides. Remove the chicken and set aside.
  4. 4.
    In the same pot, add the sliced onions, carrots, parsnips, and potatoes. Sauté until the vegetables start to soften.
  5. 5.
    Add the minced garlic and cook for another minute.
  6. 6.
    Sprinkle the flour over the vegetables and stir well to coat.
  7. 7.
    Pour in the white wine or apple cider and chicken broth. Stir to combine.
  8. 8.
    Add the bay leaves, thyme leaves, dill, juniper berries, and the cooked bacon. Season with salt and pepper to taste.
  9. 9.
    Return the chicken pieces to the pot, ensuring they are submerged in the liquid.
  10. 10.
    Cover the pot with a lid and transfer it to the preheated oven.
  11. 11.
    Bake for about 1.5 to 2 hours, or until the chicken is tender and cooked through.
  12. 12.
    Remove the pot from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

  • Chicken — For the best flavor and texture, use free-range or organic chicken.
  • Bacon — Opt for nitrate-free bacon for a healthier option.
  • White wine or apple cider — Choose a dry white wine or locally produced apple cider to enhance the Nordic flavors.
  • Fresh herbs — Use fresh herbs whenever possible to maximize the aroma and taste.
  • Juniper berries — Crush the juniper berries slightly before adding them to release their flavors.

Tips & Tricks

  • To make the dish even more Nordic, consider adding some foraged mushrooms, such as chanterelles or porcini, when they are in season.
  • Serve the Coq au Vin with a side of roasted root vegetables or a fresh green salad for a complete meal.
  • For a lighter version, remove the chicken skin before cooking.
  • If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and add it to the pot during the last 10 minutes of cooking.
  • Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Serve the Nordic Coq au Vin hot, garnished with fresh dill or thyme leaves. Accompany it with crusty bread or boiled potatoes to soak up the flavorful sauce.

Presentation advice

Present the dish in a rustic, Nordic-inspired serving dish. Arrange the chicken pieces on top of the vegetables and pour the sauce over them. Sprinkle some freshly chopped dill or thyme leaves for an elegant touch.