Southwest Chicken Stew

I got this recipe back when we lived in Chicago from a co-worker and it is so delicious. With Fall coming up, I started thinking of all of my "Fall" comfort foods, and this was the first one to pop into my head. Hope you all enjoy it as much as I do.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 3  lbs chicken pieces, skinned
• 1⁄4 cup flour
• 1  tablespoon flour
• 1⁄4 cup olive oil
• 2  tablespoons  minced garlic
• 3 (14 1/2ounce) cans chicken broth
• 1 (14 1/2ounce) can whole tomatoes, undrained
• 1 (6 ounce) can tomato paste
• 16  white pearl onions
• 1 1⁄2 teaspoons seasoning salt
• 1 1⁄2 teaspoons ground cumin
• 1  teaspoon oregano
• 1  teaspoon thyme
• 1  bay leaf
• 1⁄2 teaspoon red pepper flakes
• 8  ounces smoked sausage
• 2  cups new potatoes, halved
• 2  cups  baby carrots
• 2  cups zucchini, sliced
• 2  cups  yellow squash, sliced
• 1 (8 3/4ounce) can whole corn, drained
•  chopped cilantro

Directions

1. In a large zip-lock bag, coat chicken with 1/4 cup flour.
2. Brown chicken in a dutch oven in hot olive oil.
3. Remove and set aside, drain drippings except 1 teaspoons Saute 1 Tbls.
4. flour and garlic in drippings for 30 seconds, add next ten ingredients starting with broth and ending with red pepper flakes.
5. Bring to a boil.
6. Reduce heat and simmer uncovered for 20 minutes.
7. Add chicken and sausage.
8. Cover and simmer for 20 minutes more.
9. Skim excess fat.
10. Add vegetables and simmer covered for 30- 45 minutes.
11. Sprinkle with cilantro before serving.