Place the flour into a bowl. Smooth out all lumps with a knife. Over medium heat, pour the oil into the Dutch oven. Allow it to come up to heat. Sprinkle the flour into the oil - while whisking constantly with a wire whip. For the roux to achieve a dark chocolate brown color, it will require about 6-8 minutes of whisking.
Carefully add the onion, green bell pepper and celery mixture. Continue to stir with the whip, until the roux/aromatics emit something like a cinnamon aroma. Break the roux/aromatics down with wine and cold water. Add the garlic, worcestershire sauce, cayenne pepper, hot sauce and salt to taste to the pot. Allow the liquids to slowly come to a boil. Cover the pot, and keep the heat low.
Dry off the chicken pieces with paper towels. In a skillet, sear the chicken in peanut oil on all sides until well-brown. Move the chicken to the Dutch oven. Degrease the skillet, then de-glaze it with wine. Pour the wine reduction into the Dutch oven. Allow the liquids to come to a boil. Reduce the heat to a slow simmer, cover the pot with a tightly fitting lid and braise for 1 hour or so. Serve over rice or pasta.