Put the large chunks of onions in a food processor and pulse until they are just chopped. Do not puree the onions. Meanwhile, in the crockpot heat 2 T. olive oil at 400 degrees or heat the olive oil in a large saucepan over medium high heat.

Separately pulse the celery and carrots in the same way as the onions. Add to the oil and stir until everything is just translucent. Add the garlic and 1 tsp. thyme (rubbed first between your fingers) and a bay leaf which you have broken in half to release its flavor. 

While the vegetables are sautéing in the crockpot or skillet, prepare to dredge the chicken pieces. In a zip lock bag combine the flour, 1 t. salt and 1/4 t. pepper. Add the chicken pieces one at a time and shake in the bag.

Add 1 more tablespoon of olive oil to the crockpot or skillet and when hot sauté the chicken four pieces at a time removing each piece to a plate when nicely browned. Each time you add more chicken, add the rest of the olive oil    in increments. When all the chicken is browned add it to the crockpot and stir together with the vegetables.

Add chicken stock and cook for 6 1/2 hours on low. 

One hour before the chicken is done, add one jar sliced green stuffed olives, drained and one can of artichoke hearts, drained and chopped. 

When chicken is done cooking, add the juice of two lemons and the remaining 2 tsp. of thyme (rubbed), the sherry and about 5 drops of Tabasco (or more if you like it a bit spicy) to bump up the flavor. Add remaining 2 tsp. salt and 3/4 tsp. pepper (or to taste) and garnish the chicken with fresh chopped parsley.

Serve with rice pilaf and a nice kale salad.