Over about 20 coals start frying the chicken thighs skin down in the oil. I only turn them once so figure on about 5 minutes per side.

When the thighs are done pull them out of the dutch oven and drain off and reserve most of the rendered fat. Keep about 2 tablespoons in the oven to soften the veggies. Remove the skin and bones from the thighs and shred the meat.

Put the fresh veggies into the Dutch Oven and let them cook until they start to soften.

Coat the veggies with the All Purpose Flour and pour in the broth and half and half. Stir and bring to a boil.

Add the shredded chicken and the frozen peas and corn.

Put the lid on with 15-20 hot coals. Let it cook for 30 minutes, give the lid 1/2 a turn after 15 minutes.