Franco-Italian Brasserie Food

I didn’t invent these wonderful recipes. They come from Rick Tramonto and Gale Gand, husband-wife owners and chefs at the immensely popular Brasserie T in Northfield, Ill. The ragout of escarole and sausage with white beans and the classic chicken dish coq au vin are illustrative of the French, Italian and American influences found in their brasserie cooking.

BRASSERIE ESCAROLE WITH SAUSAGE AND WHITE BEANS

1 cup dried cannelini beans

1 bay leaf

1/2 pound Italian sausage

2 teaspoons minced garlic

1/2 to 1 teaspoon red pepper flakes

3 cups chicken stock or low-sodium chicken broth

1 head escarole, washed, trimmed, large leaves cut in half

4 tablespoons butter, cut into 4 pieces

2 large plum tomatoes, seeded, cut into small dice (about 1 1/2 cups)

Salt

Freshly ground black pepper

1/4 cup grated imported Parmesan cheese, optional

Pick over beans and rinse well. Cook in water to cover with bay leaf until tender, 50 to 60 minutes. Can be cooked 2 days ahead and refrigerated.

Remove sausage casings, break meat into small pieces and brown in skillet over medium-high heat. Drain juices.

Simmer cooked sausage and beans, garlic, 1/2 teaspoon red pepper flakes and stock in 12-inch straight-sided skillet until reduced by half, about 12 minutes. Add escarole. Cook until just wilted, about 3 minutes. Do not overcook.

Add butter. Shake pan or stir until butter is melted. Stir in tomatoes. Add salt and pepper to taste. Taste and add more red pepper flakes if desired. Divide among warm bowls and garnish with cheese. Serve hot. (Can be made 1 day ahead, refrigerated and gently reheated until just hot. Adjust seasoning.)

Makes 4 first-course servings, 3 main-course servings.

Each of 4 servings, without cheese, contains about:

491 calories; 1,148 mg sodium; 69 mg cholesterol; 29 grams fat; 36 grams carbohydrates; 24 grams protein; 3.72 grams fiber.

RICK TRAMONTO’S COQ AU VIN

1 (3-pound) chicken, cut into 8 pieces, trimmed of all visible fat

3 cups full-bodied red wine (such as Merlot)

2 bay leaves

2 sprigs thyme

2 cloves garlic, split

1/4 cup olive oil

1 teaspoon salt

Freshly ground black pepper

1/2 pound small mushrooms (or larger mushrooms halved), stems trimmed

1/2 cup chopped celery

1/2 cup chopped carrots

1/2 cup chopped onions

2 tablespoons tomato paste

2 cups chicken stock or low-sodium chicken broth

1/2 pound pearl onions, blanched in boiling water 1 minute, peeled

1/2 cup chopped cooked bacon (about 3 slices)

Place chicken in large plastic food bag with 1 3/4 cups wine, 1 bay leaf, 1 thyme sprig and 1 split clove garlic. Secure bag close to chicken. Place in another bag to prevent any leakage. Refrigerate overnight. Turn bag often to coat entire surface of chicken with mixture. When ready to cook, remove chicken from marinade. Discard marinade.

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat. Season chicken with 1/2 teaspoon salt and pepper to taste. When hot, brown chicken (without crowding; do 2 batches if necessary) on all sides, about 5 minutes total. Remove chicken to plate.

Add remaining oil. When hot, brown mushrooms over medium-high heat, about 3 minutes, stirring occasionally. Set them aside.

Add remaining salt, celery, carrots and onions to skillet. When heated through, add tomato paste and remaining bay leaf, thyme sprig and split clove garlic. Stir well. Add remaining wine and scrape up any bits that are sticking to pan. Simmer, uncovered, until liquid is reduced by half, about 4 minutes.

Add stock and bring to boil. Add pearl onions and chicken legs (as well as any accumulated juices). Simmer 10 minutes. Add breasts and simmer until cooked through, another 15 to 20 minutes. Add mushrooms and their juices during last 5 minutes of cooking. Add bacon. Adjust seasoning. Serve hot. (Can be made 2 days ahead and refrigerated, but be sure to undercook chicken pieces. Reheat over medium heat, covered, adding broth or water if mixture is too dry, until hot and chicken is cooked through.)

Makes 4 servings.

Each serving contains about:

707 calories; 1,213 mg sodium; 133 mg cholesterol; 43 grams fat; 15 grams carbohydrates; 39 grams protein; 1.14 grams fiber.