Lower the heat. Carefully, pour about 2 cups of cold water into the pan. Stand back to allow the erupting volcano to subside. Crank the heat to medium and whisk to combine the roux and water. Pour in the wine, worcestershire and hot sauce. Season to taste with salt. Bring the liquids to a boil, then cut the heat to a slow simmer.
Heat up a skillet. Brown the chicken in peanut oil. Throw the chicken pieces into the pot. De-grease the skillet. De-glaze the skillet. Scrape the bottom of the pan. Pour the wine reduction into the Dutch oven.
Check the sauce for consistency. It should not be thick. If necessary, thin it out. Bring the contents of the pot to a boil, cover and simmer for 1 hour or until the chicken becomes super-tender. Serve over pasta.