This recipe is one of Justin Wilson's most perfected. I've chopped down the original to a more manageable proportion. Justin's original recipe follows my revision for size, roux preparation and directions.
Sift the flour into a bowl (or transfer the flour to a bowl, smoothing out all lumps with a knife). In a Dutch oven (over medium-high heat), pour the oil in. Allow the oil to come up to heat. Carefully sprinkle the flour into the oil, while wisking constantly - from this point on - with a long wire whip. For the roux to acquire a dark chocolate brown color, it will take about 6-8 minutes. Turn the heat to medium-low. Add onion, bell pepper, green onions and celery to the roux. Saute for about 8 minutes or until the mixture is soft. Add parsely and saute for 1 minute.
Dry the chicken pieces off with paper towels. Heat up a large, skillet over a medium flame. Brown the chicken pieces in bacon drippings, then remove the chicken and discard the spent drippings. Deglaze the skillet with wine, then pour the wine into the Dutch Oven.
Break the roux down with cold water and more wine, gradually pouring in the liquids and vigorously wisking until the roux becomes thin. Add garlic, mushrooms, tomato sauce, olives, Worcestershire, hot sauce, mint and the browned chicken pieces to the pan. Adjust seasoning to taste. Verify that the chicken is covered with liquid. If not, add more water. Bring to a boil, then reduce the flame to a slow simmer. Cook for 2 hours. Serve over spaghetti.