Chicken with creamy pasta

3-4 pieces of chicken
1 medium onion
1 bay leaf
2 cloves garlic
1/4 cup white wine
8 oz of tomato puree
1 Tbl (or to taste) Tabasco sauce
5-6 Tbl creme fraiche
ground nutmeg (about 1/8 Tsp)
black pepper
olive oil or bacon grease
5 oz spaghetti
Chop the onion and garlic finely. Remove the excess moisture from the chicken pieces with paper towels. Heat up a Dutch Oven over a medium flame. Sear the chicken in olive oil until brown on all sides. Remove the chicken pieces from the pan. Degrease the pan.

Saute the onions and bay leaf in 2 Tbl of olive oil until the onions are translucent. Stir-fry the garlic for 30 seconds. Deglaze the pan with white wine. Reduce slightly. Return the chicken to the pan. Throw the tomato sauce and Tabasco sauces into the pan. Stir. Season to taste with salt and pepper. Bring the liquids of the pan to a boil, cut the heat to a simmer and cover. Braise the dish for 35-40 minutes.

Prepare the pasta to al dente. Time the pasta's completion simultaneously with the completion of the chicken/sauce.

Add 4-5 Tbl of creme fraiche to the simmering chicken. Simmer uncovered until the sauce coats the back of a spoon. (This will take a few minutes.) Add the nutmeg. Throw in the pasta and stir to thoroughly combine. Allow the dish to rest 10 minutes - before serving.