Preheat oven to 350℉. Season chicken pieces with salt and pepper. In a large skillet heat oil over medium high heat. Once hot add chicken pieces and sear on all sides until nicely browned, approximately 12 minutes. Remove chicken and cover with foil. Remove all but 2 tbsp of oil from skillet. Add fennel and garlic and sauté 2-3 minutes over medium heat. Deglaze pan by adding wine and scraping the bottom of the pan to loosen any browned bits. Allow to reduce for 2 minutes. Stir in mustard, stock and cream and reduce for an additional 2 minutes. Return chicken to the pan, cover and bake for 1 hour.