[jyl]

Great pics and recipe. Thanks. Definitely going to make that soon.

Used my pressure cooker again today. Cooked some beef knuckles for an hour, everything not bone had turned to jelly, defatted it and had quick stock. Then deboned some chicken thighs, roasted the bones, cracked them, and cooked the bones plus the just-made beef stock plus red wine for an hour. That made braising liquid, a sort of wine-y double stock. Had been brining the deboned thighs, just got out my needle and syringe and injected red wine into each thigh, and marinating in more red wine while I go pick up our house guests from the airport. When I get back we'll brown the thighs and braise them in the liquid. Might do the braising in the cooker if people are in a hurry to eat.