Remove excess moisture from the thighs with paper towels. Heat a cast-iron or aluminium skillet over a medium flame. Brown the thighs, rather severely, on both sides in peanut oil. Season each side after it has been browned. Remove the thighs from the pan and de-grease the pan. Melt 1 1/2 Tbl butter in the pan, and saute the sliced onions until the pick up some color. Add the garlic and saute for 30 seconds. Throw in the halved tomatoes and cayenne pepper. Return the thighs to the pan and roast in the hot oven for 25-30 minutes.
Remove the thighs from the pan. Return the skillet to heat over a medium flame. De-glaze it with white wine and reduce the liquid slightly. Add the heavy cream. Add the nutmeg. Test for seasoning. Reduce the sauce to a desired consistency. Return the thighs to the pan, drenching them in the sauce. Serve with a simple pilaf, made in advance.