Chicken cut into 4 portions and each sprinkle with salt, pepper and nutmeg. Place in a bowl, cover with towel and let stand at least 1 hour in the refrigerator. Of not very high heat sauté the sliced ​​leeks, onions and carrots for about 5 minutes. On vegetables ranks the chicken skin side down and pour water enough to cover the meat (about 200 ml). After boiling 15 minutes pour the beer and if needed add salt and pepper. Boil for another 15 minutes and add the cream, raisins, cloves and mustard. Shake the vessel several times (not to be confused) and cook over low heat 10 minutes. For those who prefer a thicker sauce, you can add 1/2 tbsp flour with vegetables before ordering meat.