Chicken Sauce Piquant II

3 large chicken legs
1/4 peanut oil
1/4 cup flour
1/2 cup tomato sauce
1/2 cup dry white wine
1 Tbl worcestershire sauce
2 Tbl Louisiana hot sauce
water to cover
Place the flour into a bowl. Smooth out all the lumps with a knife. Over medium 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 require about 6-8 minutes of constant whisking.

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.

12 oz (liquid measure) of fresh tomatoes can be substituted for the tomato sauce. Cut the tomatoes in half. Find a 16 oz pyrex measuring cup. Separate the pulp and juice from their skins by pushing their non-skin sides across a metal box grater into the cup. Discard the skins. Add a pinch or so of white sugar to the tomato pulp/juice. Bring the liquid level up to 16 oz with tap water.