Chicken and sausage piquant

1 small chicken fryer
1/2 cup dark roux
10 oz smoked sausage
1/3 cup onions
1/4 cup bell pepper
1/4 cup celery
6 oz dry white wine
6-8 canned tomatoes
1/2 Tsp dried thyme
1 small clove garlic
1 Tbl (or to taste) hot sauce
2 Tsp worcestershire sauce
peanut oil
To make a dark roux, follow the directions in the link - below:

roux for gumbos

Cut the chicken into 8 pieces. (Freeze the wings for later use.) Slice the sausage into 1/4 inch rounds. Chop the onion, bell pepper and celery together - so as to merge their flavors. Halve the tomatoes, and chop the garlic finely.

Dry the chicken pieces off with paper towels. In a large, Dutch oven sear them in peanut oil until a healthy brown emerges. Remove the chicken from pan. Add the sausage pieces, sear them on both sides, remove the sausage then degrease the pan.

Lower the flame. Carefully add the onion, bell pepper and celery mixture to the roux. Continue to stir with the whip for 8 minutes. Transfer the roux/aromatics to the Dutch oven. Turn the heat to medium. Break the roux down with wine and cold water. (Scrape the bottom of the pan to liberate the brown-bits.) Introduce the tomatoes, garlic and thyme. Return the chicken and sausage to the pan and allow the gumbo to come to a boil. Reduce to a slow simmer, cover with tightly fitting lid and braise for an hour or until the chicken is tender. Serve over rice.

1 cup of tomato sauce can be substituted for the tomatoes.