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1
Season the chicken pieces with salt and pepper and dust them with some of the flour.
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2
Place the oil in a large, heavy-gauge stockpot and bring it to the smoking point over high heat.
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3
Add the chicken, and cook for 7 to 10 minutes, or until the pieces are brown on one side.
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4
Turn the pieces and repeat on the other side.
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5
Remove the chicken from the pot.
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6
Return the oil to the smoking point, add the onions, peppers, and garlic to the pot, and stir.
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7
Cover and let cook for about 12 minutes, stirring occasionally and taking care not to let the vegetables burn.
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8
Add the remaining flour and saute for 5 minutes, scraping the bottom and sides of the pot with a wooden spoon.
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9
Be careful not to burn the mixture, but allow it to turn dark brown, take on a nutty aroma, and dry out.
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10
Add the thyme and sage, adjust the salt and pepper, and gradually add the water, stirring constantly to prevent lumps and burning.
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11
When everything is well mixed, return the chicken to the pot, bring to a boil, and reduce to a simmer.
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12
Cook for 20 to 25 minutes, or until the chicken is tender and almost falling off the bones.
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13
Stir occasionally.
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14
Remove the chicken and adjust the sauce consistency to your liking by either reducing or adding a bit of water.
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15
Skim off any excess fat, if needed.
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16
Adjust seasoning with hot sauce, salt, and pepper.
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17
Serve with boiled rice.
