Season your chicken pieces with half the creole seasoning.
Heat olive oil in dutch oven and brown chicken pieces for about 4 minutes per side on Med-High heat. Just until golden brown.
Take out of skillet and set aside on plate or in dish.
Add butter, onions, bell peppers, and celery to skillet. Saute for 5 minutes or until veggies start to get lightly brown and caramelized. Slowly stir in flour and cook for another 2 minutes or until flour is fully incorperated and lightly browned.
Add chicken stock slowly and stir until incorperated and it begins to thicken.
Return chicken to pot and add the rest of the creole seasoning, garlic, black and white pepper, white wine, thyme and bay leaves.
Bring to a boil and then let simmer on low covered for 30 minutes.
Add heavy cream and hot sauce. Stir and taste. May need a little kosher salt to taste.
Bring to a boil again, and let simmer on low for another 20 minutes.
Serve over white rice.
Goes great with french bread and white wine.
People say "But, there are bones in there!".
But I believe that's the secret to the amazing flavor.
You can take the skin off of your chicken and use half and half instead of heavy cream, but that's about the most fat/flavor I'd take out.