Preheat the oven to 180°C fan forced
Place the chicken pieces in a large sealable bag and add the flour and pepper.
Seal and shake the bag until the chicken is coated in flour.
Heat the olive oil in an ovenproof pan, with a lid, and brown the chicken in batches.
Remove the chicken from the pan and set it aside.
Reduce the heat slightly and add the garlic and eschallots to sauté for 2 to 3 minutes.
Pour the stock into the pan and use a wooden spoon to stir the flavoursome bits on the bottom of the pan into the stock.
Place the chicken pieces back in the pan.
Add the preserved lemon, fennel and thyme and cover the pan.
Place in the oven to bake for 45 minutes