Pressurized chicken and pasta

1 chicken leg quarter, 20 oz
2 bay leaves
1 large sweet onion
5 oz of penne pasta
5 oz dry, white wine
10 oz cold water
1 Tbl white vinegar
1/4 Tsp ground cayenne pepper
2 cloves garlic
4 oz heavy cream
1 Tbl Dijon mustard
peanut oil
black pepper
Slice the onion. Pulverize the garlic. Cut the leg quarter into a thigh and a leg. Hack both the thigh and the leg in half with a clever (or a heavy knife).

Blot the excess moisture from the chicken with paper towels. Heat up the body of the pressure cooker over a medium-high flame. Pour a sufficient quantity of peanut oil into the pan for browning. Sear the chicken, on both sides - until well-browned. Remove the chicken and de-grease the pan.

Melt 2 Tbl of butter in the cooker. Add the bay leaves and onions. Sweat them down. Throw in the pasta. Coat it well in the butter/onion mixture. Throw in the water, wine, vinegar and garlic. Return the chicken to the pan. Season the liquids with cayenne pepper, salt and black pepper to taste. Scrape the bottom of the pan. Turn the flame to high. Place and lock the lid on the pressure cooker. Allow the unit to come up to its default pressure (15 psi); it will begin to hiss and spit. Note the time when this occurs. Turn the flame down - to where the unit emits a slow and steady stream of vapor.

Pressure-cook for 7 minutes. Turn off the flame and immediately de-pressurize the unit. Remove the lid. Add the heavy cream and mustard, turn the heat on to medium and reduce the sauce to the desired consistency (when it coats the back of a spoon). Check for seasoning. Scoop the mass of pasta and chicken out into a large serving bowl.

5 oz of cleaned and quartered white, button mushrooms can be added to the recipe. Throw them into the cooker - before shutting the lid.