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.