In a large frying pan over medium-high heat, add 2 tablespoons of olive oil and brown the chicken thighs on both sides until golden brown, but not cooked through, working in batches and setting browned thighs aside on a plate. On your last batch of chicken, throw in sliced garlic and brown for a few seconds. Remove the chicken and garlic and set aside.
In the same pan, wipe out the chicken oil and add 2 tablespoons fresh olive oil. Add the chopped celery, onions and carrots to make the mirepoix. Cook for about 10 minutes or until caramelized.
Return chicken to pan. Stir in 2 teaspoons of macerated preserved lemon with 1 cup of warmed chicken stock. Pour the mixture over the chicken.
Cover and put in the oven for 40 minutes at 350°F.
Remove from the oven and pour in 1 to 2 cups chicken stock. Then toss in olives and sprinkle with the parsley, basil, olives, lemons and place back in oven, uncovered, for 20 min.