1.)  Start by making a medium to dark roux, depending on your taste, by stirring the flour and oil over medium heat.  After the roux has reached the desired color, add onions, celery, bell pepper, and dry seasoning. Continue to stir until the vegetables get soft.  Set mixture aside.

2.)  Cut chicken in to desired pieces and season well with dry seasoning blend.  Be sure to pat chicken pieces with a paper napkin to remove any excess moisture.

3.)  In a large cast iron skillet or Dutch oven pour in olive oil along with butter.   Place chicken pieces in skillet and sear on all sides until chicken is golden brown.  Remove chicken from skillet and place to the side.  Pour in dry white wine to de-glaze the skillet.  Stir until the mixture begins to boil making sure you scrape all of those delicious morsels stuck on the bottom of the skillet. 

4.)  Add your roux to this mixture and stir constantly.  Once mixture is smooth, pour in chicken stock.  Stir until the gravy has thickened. 

Option 1 ~  Place chicken pieces into the gravy mixture.  Cover skillet and continue to cook on low heat for thirty minutes.  After the thirty minutes, taste gravy ... add any additional dry seasonings if you desire.  Cook thirty minutes more or until chicken appears to be falling off the bones.

Option 2 ~ Place chicken pieces in a large baking pan.  Pour gravy over chicken.  Cover pan with aluminum foil and place in a 375 degree oven.  Bake for one hour or until chicken appears to be falling off the bones.  Taste gravy before serving.  If necessary, add dry seasoning to taste.