Pre-heat oven to 350° F. Season chicken on all sides, with salt and pepper then set aside while you prepare the mirepoix of garlic, anchovies, and capers. Using a dutch oven or other oven-proof skillet, heat oil over medium-high setting. When the oil is hot, add the smashed garlic, the anchovies, capers, and red pepper flakes. Stir and saute until garlic is browned and anchovies have melted away, about 3 to 5 minutes.
Add the chicken to the pan, sear evenly on all sides until lightly browned, then remove from pan and set aside.
Add lemon juice and wine to pan, stir and deglaze, scraping up brown bits on bottom and sides of pan. Bring to quick simmer for about 30 seconds and turn burner off and stir in minced garlic.
Return chicken to pan. Cover pan and place in oven for about 30 minutes or until it is done. Place chicken on heated serving platter. Reduce liquid to thicken if necessary. Cover chicken with resulting sauce and serve.
As shown, we served this chicken with a side of sauteed zucchini and yellow squash, accented with roasted cherry tomatoes, which we allowed to cook in the pan at the end of the braising process.