Cut the chicken into 10 pieces (See Notes). Season the chicken with Creole seasoning and place it in the refrigerator uncovered until needed.
Heat about 2 tablespoons of the vegetable oil in a Dutch oven over medium-high heat. Brown the chicken pieces for about 4 minutes on each side. Remove the browned chicken from the Dutch oven and set it aside. See Notes.
Lower the heat to medium and add the remaining oil. When shimmering, add the flour. Whisk or stir for about 5 to 8 minutes to make a dark roux.
Remove the roux from heat and add the Trinity (yellow onions, bell peppers, and celery). Saute for about 8 minutes until the onions are softened and translucent. See Notes
Next add the garlic, some of the red pepper flakes, and about ½ the Herb and Spice Blend (not the Bay Leaves yet). Continue to saute until aromatic, about 2 minutes.
Maintaining medium heat, stir the tomato paste into the roux mixture and saute for about 5 to 8 minutes, while it browns slightly. Stir frequently so that it does not stick.
Add the wine to the tomato paste and mix thoroughly. Saute another 5 minutes or so until the wine has incorporated into the tomato paste.
Next, add the whole tomatoes (which you crushed by hand), Worchestershire sauce, sugar, about ½ of the remaining Herb and Spice Blend, the jalapeno, the whole cayenne pepper, and the bay leaves. Mix thoroughly and simmer for about 5 minutes.
Increase the heat to medium-high and add the stock. Stir well, bring the mixture to a high simmer, then lower the heat and continue on a slight simmer for about 45 minutes. Partially cover the Dutch oven. Stir occasionally.
Add the browned chicken (including any juice that has accumulated), the remaining Herb and Spice Blend, and the green onions (reserve some to garnish the top at the end) and combine well.
Continue to simmer for about 2 hours, stirring occasionally. Cover the Dutch oven for the first 30-45 minutes, then remove the lid completely or set it ajar as the sauce thickens.
When the chicken is tender, it is done. Taste the sauce and add any salt and seasonings you’d like.
Serve over rice with crispy french bread and a green salad.
Cut the breasts in half so all the pieces are relatively the same size.For more spice use more jalapenos. Remove the seeds and ribs.Once the chicken is browned, removing the skin will reduce the amount of fat rendered while simmering.The roux continues to brown after the Trinity is added. Remove the Dutch oven from the heat to control the browning while sauteeing the Trinity.Leftovers can be held in an airtight container in the fridge for 3 to 5 days and in the freezer for up to 6 months. Defrost in the fridge overnight; reheat on the stove or microwave.