Sprinkle chicken pieces with salt and pepper.
In large 12" skillet, slowly brown chicken in the 2 tbs butter for about 10 min.
Add onion, garlic, bay leaf, cloves, wine, and water.
Bring to boil; reduce heat.
Cover and simmer till chicken is tender, about 30 min.
Remove chicken pieces to platter; keep warm.
Discard bay leaf and cloves.
Skim excess fat from pan juices.
Quickly boil pan juices and onion, uncovered, till reduced to 1 1/4 cups.
Strain juices, discard onion pieces; set aside.
Shake together whipping cream and flour.
In saucepan, combine whipping cream mixture, pan juices, egg yolks, and nutmeg; cook and stir until thickened but do not boil.
Season to taste with salt and pepper.