Preheat your oven to 375 degrees Fahrenheit. Place the flour in an oven-safe skillet (cast iron works great!) and set it in the preheated oven for 20 minutes. Stir the flour and bake for another 20 minutes, checking every 5-10 minutes or so, until it turns nut brown in color. Let the flour cool, then press it through a sieve to remove any lumps.
While the flour is toasting, heat a 6-quart or larger Dutch oven over medium-high heat. Pat the chicken dry then add them skin-side-down to the hot pan and cook, undisturbed, for 3-5 minutes or until the chicken releases from the bottom of the pan*. Turn the chicken and brown the other side for another 3-5 minutes. Remove the chicken and set aside on a plate.
Add the sliced sausage to the pot and brown on one side for 3-5 minutes on one side. Use a slotted spoon to transfer the browned sausage to the plate with the chicken.
Turn the heat down to medium-low. Stir the tomato paste into the chicken broth and set aside.
Sprinkle about 3 tablespoons of the toasted flour into the hot fat drippings in the Dutch oven. Whisk until well combined. Repeat with remaining flour until all of it is incorporated into the fat. Allow to bubble and cook for 3-5 minutes, until it is the consistency of melted peanut butter.**
Stir in the tomato paste and broth mixture. Add all the vegetables and seasonings to the pot, along with the browned chicken and sausage. Turn the heat up to high and allow the contents to come to a boil. Reduce the heat to low and simmer, uncovered, for 1 hour, or until the meat is tender and the sauce has thickened.
Remove the bay leaves. Stir in the vinegar and parsley. Taste and add salt as desired.
Serve with plenty of cooked rice and chopped scallions for garnish.