Preheat the oven to 180°C (fan-forced).
Place the chicken pieces in a large, sealable bag; add the flour; and season with cracked black pepper. Seal the bag and shake it to coat the chicken.
Heat the olive oil over medium heat in an ovenproof pan with a lid, and brown the chicken in batches.
Transfer the chicken to a platter and set aside.
Reduce the heat slightly and add the garlic and eschallots. 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 into the pan. Add the preserved lemons, fennel and thyme, and cover the pan.
Bake in the oven for 45 minutes. Serve.