Saute chicken in oil, until browned on all sides. Remove & reserve. Saute onions & scallions, until clear. Sprinkle onions/scallions with flour, and add chicken stock. Boil, add parsley, thyme, salt, pepper, bay leaves, and chicken. Boil, reduce heat, cook 45 minutes. Add eggs, corn and cook 35 minutes more. Just before serving, throw in olives.
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