Chicken and Parmigiano

chicken: 2 thighs and 2 legs
5 oz penne pasta
1 large onion
1 clove garlic
1/4 cup dry white wine
2-3 Tsp Tabasco sauce
3-4 canned tomatoes
1 Tbl flat-leaf parsely
6 oz heavy cream
freshly grated nutmeg
Parmigiano Reggiano cheese
peanut oil
butter or olive oil
Halve the tomatoes. Drain them in a fine mesh collander. Preheat oven to 350 degrees F. Cook the pasta to 2 minutes under al-dente. Mince the onions and the garlic. Chop the parsely.

Heat up a 12 inch aluminium skillet over a medium flame. Pour in 2 Tbl of peanut oil. Sear the chicken until it is golden brown on both sides. Remove the chicken pieces from the skillet, and place them on a platter. Degrease the skillet.

Melt 2 Tbl of butter in the skillet, and sweat the onions down. Add the garlic and stir-fry for 30 seconds. De-glaze the skillet with 1/4 cup white wine. Reduce slightly.

Place the chicken pieces into an 8 inch x 8 inch Pyrex baking dish. Throw the pasta (and 1 Tbl of pasta water) over the chicken. Scatter the onions around the chicken. Sprinkle in the Tabasco sauce. Season with salt and pepper to taste. Carefully mix the contents in the pan. Arrange the tomatoes in the pan. Toss about 1 Tbl of flat-leaf parsely over the surface of the dish. Pour the cream into a bowl and sprinkle a pinch of nutmeg into it. Mix well. Pour the cream over the pasta/chicken/tomatoes. Grate a heap of Parmigiano Reggiano cheese over the surface of the dish. Place the pan into the oven and bake for 30-35 minutes. Turn the pan twice during the cooking period. Remove the pan from the oven. Allow it to rest for 12-15 minutes before serving.