MIndy's Doro Wat
1 large red onion and 2 medium reg onions, diced
4 garlic cloves
1 tsp fresh ginger (I used ginger powder)
Saute in a bit of oil, on very low flame, covered, for 45 min.
4 chicken bottoms, or 12 drumsticks
1/2 cup lemon juice
Water, to cover
Salt, to taste
1/2 cup white wine (I use Baron Herzog's White Zinfandel)
1/2 cup chicken broth (I use a tbl of chicken consomme soup mix dissolved in a half cup water)
Hickory smoked paprika (optional)
Submerge the chicken in a brine of water, lemon juice and salt (I did this in a ziploc bag) for at least 30 min but it could be more. All day, or overnight if you like.
After the onions have sauteed for 45 min, turn the heat to high, add the chicken skin side down to get a bit of colour on them. After about 5 min, flip them over using a pair of tongs, add the white wine, chicken stock, and smoked paprika.
Simmer until chicken is done (30 min - 1hr until juices run clear when pricked), covered or uncovered, turning chicken over occasionally if you like and spooning the sauce on top.
Serve on top of rice with lots of onions and sauce. It's really supposed to be served with injera, a flat Ethiopian bread, but I have no idea how to make that at home and it's not essential to the dish anyway. Bon Apetit!