Place the flour into a bowl. Smooth out all of the lumps with a knife. Over medium-high heat, pour the oil into a Dutch oven. Allow the oil 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 take about 6-8 minutes of whisking.
Saute the onion in the roux with a little salt. Break the roux down with water and wine. Whisk to combine the roux and the liquids. Pour in the tomato puree, worcestershire and hot sauce. Throw in the chicken and ham. Season to taste with salt. Bring the liquids to a boil, cover then cut the heat to a slow simmer for 60 minutes. Allow the dish to rest for 8-10 minutes. Serve over rice.