In a medium saucepan melt butter and slowly whisk flour in to create a roux.
Let cook for approximately 3 minutes.
While stirring constantly whisk milk, heavy cream, onion powder, bay leaf, and nutmeg into the roux.
Bring to a simmer stirring constantly.
Simmer 2 minutes then season with salt, pepper, Tabasco sauce.
Pull from heat and set aside for later.
Fabricate 1 whole chicken into thighs, drums, and breast, French breast, leaving skin on and bones in thigh.
Preheat oven to 375 degrees F.
In a large skillet sear chicken skin side down.
Once done set aside.
In a medium size pan caramelize onions.
Remove onions and set aside.
Add mushrooms to pan and sauté until softened
In a 9x13 pan add 3 cups bechamel, caramelized onions, and sautéed mushrooms.
Stir until the veggies are coated in bechamel.
Place chicken in mixture skin side up.
Chicken should not be completely covered by sauce.
Place in preheated oven for about 40 minutes, or until done.
Serve with steamed rice and sautéed snow peas.