Preheat the oven to 190°C / 375°F /Gas 5. Put the chicken, wine and water into a casserole.
Roast for 1 1/2 hours until tender. Leave to cool in the liquid. Remove the skin and bones and cut
the flesh into small pieces.
Put all the ingredients for the vinaigrette into a screw-topped jar and shake vigorously. Adjust
the seasoning to taste.
Toast the French bread until golden brown. Rub with garlic.
Cook the French beans in boiling water until just tender. Drain and rinse under cold water.
Arrange the spinach on serving plates with the celery, French beans, sun-dried tomatoes, chicken
and spring onions. Spoon over the dressing, add the toasted croutes and garnish with chives and