I recently saw a picture of an ethiopian chicken stew, and it looked unlike any chicken dish I've ever had: the "sauce" was thick and very, very dark, almost black. It looked actually really appealing! Ever since I've been thinking of how I could make a chicken "stew": - Cut my chicken in 12 pieces, keep bones in and skin on. - Get as much color as possible on the chicken without burning it. - Remove chicken and put a good quantity of diced onions, get as much color on the onions as possible (I'm assuming this is the key to getting a dark sauce). - Add spices to onions, - Add chicken stock and maybe some dark red wine, - Put chicken back and braise. Anyone know of better techniques or recipes I'd love to hear them! Thanks.