Yacht owners often ask me where I come up with my recipes. Some are picked up on my travels around the world, and some are more domestic in nature. I often choose my menu plan by looking for deals in the supermarket circulars stuffed in my mailbox.
This week, I found a grocer who had chicken drumsticks on sale for 49 cents a pound. You can spend upwards to a $1.29 a pound for skinless drumsticks or you can pull the skin off and save half the price. (Grasping skin with a paper towel will make this slippery chore simple.)
In this simple, six-ingredient recipe — made with items already in the pantry — you have a flavorful and inexpensive dish.
Mince the scallion whites and slice the green tops; keep the whites and greens in separate ramekins.
In a 12-inch skillet, combine the scallion whites, sugar, mustard, soy sauce, vinegar and half a cup water over a medium-high heat. Simmer mixture until bubbles start to break the surface.
Add chicken, reduce heat to medium-low and cover. Simmer slowly for 20 minutes, flipping chicken halfway through, until chicken registers 180 degrees F.
Remove chicken and raise the heat to medium-high. Reduce the mixture to form a glaze, about 5 minutes.
Remove skillet from heat and stir in the scallion greens. Add the chicken to toss and cover with glaze. Plate and serve with your favorite side dish. Enjoy. — JW
Capt. John Wampler has worked on yachts for more than 25 years. Contact him through www.yachtaide.com.