Miso chicken with walnuts and grapes
Ingredients
- 8-12 free-range chicken thighs, boned and skin left on
- 80g/2¾oz white miso paste
- 40g/1½oz root ginger, finely grated
- 4 tbsp mirin
- 6 tbsp cider vinegar
- 12 small shallots, peeled
- 1 tbsp sunflower oil
- 200ml/7fl oz white wine
- 6 tbsp water
- Sea salt and freshly ground white pepper
- 125g/4½oz walnuts, broken
- 80g/2¾oz unsalted butter
- 1½ tbsp maple syrup
- 250g/9oz small seedless red grapes
- 1 tbsp chopped tarragon
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