November 17, 2024

CHICKEN WITH CIDER AND LIVAROT CHEESE

A French easy-peasy countryside classic: tender chicken simmered in cider, melting in Normandy’s own Livarot cheese…

A Taste of Normandy: Chicken with Cider and Livarot Cheese

I was feeling a touch homesick the other day, and for me, there is only one cure: cooking something that transports me back to my beloved France. This time, I decided to revisit Normandy through the flavours of a dish that is as comforting as it is easy to make, a chicken with cider and Livarot cheese. There is something uniquely soothing in preparing food from home, don’t you think so? And this recipe captures that nostalgia perfectly. With tender chicken, aromatic cider, and the earthy taste of Livarot, it’s a dish that warms you from the inside out, evoking the magical landscapes of Normandy with each bite.

Why Cider and Livarot?

Normandy has long been celebrated for its apple orchards and dairy farms, making it no surprise that both cider and cheese hold a place of honour in the region’s culinary traditions. Here, cider is a symbol of Normandy itself. With apple trees flourishing in the mild, maritime climate, the locals have perfected the art of turning them into crisp, dry cider neither too sweet nor too tart. When added to dishes, it imparts a natural sweetness that beautifully complements meats like chicken, creating a mouthwatering foundation.

Cider production in the region dates back to the 16th century, introduced by monks who recognized the potential of local apple varieties for brewing a unique, refreshing drink.

The Rise of Livarot

Livarot is one of the oldest cheeses from Normandy, with references to it dating all the way back to the 16th century. Imagine that! It is incredible to think that by 1693, J.B. Pommereu de la Bretesche had already written about this cheese as a favourite in Paris. That early prominence says something about its place in French culinary culture. Even Thomas Corneille noted it in his Dictionnaire Universel in 1708, a real testament to its reputation.

By the 19th century, Livarot’s popularity had skyrocketed, becoming the most widely consumed cheese in all of Normandy. I can picture farmers back then, crafting it by hand and selling it to local refiners who would mature the cheese, ready for eager families to take home. Production was massive, with around 4.5 million units made annually.

This cheese, made from rich cow’s milk, has a distinctive orange rind, achieved through a traditional washing process that includes a hint of annatto for color. They shape it into those iconic cylindrical forms and wrap it with sedge strips, resembling military stripes. That is why the cheese is affectionately called “Le Colonel”.

In 1975, Livarot received Appellation d’Origine Contrôlée (AOC) status. A promise to keep the traditions alive. Only cheeses made in specific ways and in designated areas of Normandy can be called Livarot….

Perfect Pairing: Chasselas Wine

For a meal with such a depth of taste, I love pairing it with a glass of Chasselas, from Switzerland.

Chasselas: A Taste of Switzerland’s Vineyards

Chasselas is one of Switzerland’s most prominent white wine grape varieties, especially celebrated in the French-speaking regions like Vaud, Valais, Geneva, and Neuchâtel. The landscapes around Lake Geneva, where Chasselas is mainly cultivated, give this grape a picturesque setting, as well as a terroir that brings out its subtle flavours and aromas.

A Journey Through Chasselas’s Long History

Chasselas has a fascinating history, one that dates back to at least the 17th century. It is believed to have originated in the Lake Geneva area, where it was first known as “Fendant.” This name, “Fendant,” comes from the French term “se fendent,” which means “to split”, a reference to the grape’s tendency to crack when pressed. Over time, the name became associated particularly with the wines of Valais, which made it an official designation in 1966. The term “Fendant” still holds special significance in Swiss winemaking culture, marking a blend of tradition and pride.

What Makes Chasselas Stand Out?

Chasselas wines are known for their gentle character and versatility. In their youth, they display subtle aromas of white flowers, flint, lemon, and even a hint of butter. As they age, these wines develop more complexity, with notes of honey and elderflower coming forward. The texture is often creamy and can even become slightly oily with time, creating a wonderfully smooth mouthfeel. In terms of flavour, Chasselas is delicate, with low acidity that allows notes of yellow apple, pear, and a unique stony minerality to shine through.

The Role of Terroir

Chasselas owes much of its character to the terroir it grows in. This grape thrives in well-drained calcareous soils, which heighten its aromatic qualities and give the wine a bright, clean profile. Winemakers in the Lake Geneva region often use stainless steel for fermentation, which helps to preserve the wine’s freshness and precise flavors. However, some winemakers still choose traditional oak vats, adding an extra layer of complexity that makes Chasselas even more versatile in pairing.

To enhance Chasselas’s creamy texture, winemakers sometimes stir the lees, which are the leftover yeast particles from fermentation. This practice brings out the wine’s richness without overshadowing its gentle freshness, a balance that makes it a joy to drink.

My Little Slice of Normandy in London

Living in London, I sometimes miss my French countryside, especially the simple, comforting food that speaks to my heart. Cooking this chicken with cider and Livarot cheese allowed me to bring a little slice of Normandy into my kitchen. It transports me to another place, if only for a moment. So, here is to Normandy, to the apples and cheese, and to the joy of bringing a taste of home to wherever we are…

A Taste of Normandy into My Kitchen

You may wish to discover or rediscover some recipes from this marvellous area in France!

What about a Pont l’Eveque cheese and apple cake or an apple, calvados and chestnut crumble ?

Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!

Happy cooking and bonne dégustation!

Sixtine ;)