Preheat oven to 350 degrees F (175 degrees C).
Season Bone-in, Skin-on Chicken Thighs and Drumsticks (8 piece) with Salt and Pepper (to taste).
In a large cast iron skillet, heat Canola Oil (2 tablespoon) 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 tablespoon of oil from skillet.
Add Fennel Bulb (1 bulb) and Garlic (2 clove) and sauté 2 to 3 minutes over medium heat. Deglaze skillet by adding White Wine (1/2 cup) and scraping the bottom of the pan to loosen any browned bits.
Allow to reduce for 2 minutes. Stir in Dijon Mustard (1 teaspoon), Chicken Stock (1 cup), and Heavy Cream (1/2 cup) and reduce for an additional 2 minutes.
Return chicken to the pan, cover and bake in preheated oven for 1 hour.
Remove chicken from sauce after baking. Over medium-high heat, reduce sauce for about 3 minutes until thickened.
Spoon sauce with the fennel over chicken. Garnish with Fennel Leaves (to taste) and serve immediately.