Melt butter in dutch oven and brown chicken over low heat. Remove chicken and set aside. Add onion to pan and saute 5 min. Stir frequently. Pour off any fat. Return chicken to panand stir tomatoes and nutmeg.Cover and cook over low heat 1 1/2 hrs. Or until chicken is tender.Remove chicken and carefully cut meat from bone. Combine 3/4 cup remaining chicken sauce with potatoes and orange juice. Line a 1 1/2 quart casserole with 2/3 rds of potatoes mix. Return chicken to rest of sauce and mix well. Pour into casserole on top of potatoes. Bake at 375 degrees for 1 hour, or until potatoes are tender.