Chicken Salad

1.75kg /4lb chicken
300ml /1/2 pint / 1 1/4 cups white wine and water, mixed
24 x 5mm / 1/4in slices French bread
1 garlic clove, peeled
225g / 8oz French beans, trimmed and cut in 5cm / 2in lengths
115g / 4oz fresh young spinach leaves, washed. and torn into small pieces
2 sticks celery, thinly sliced
2 sun-dried tomatoes, chopped
2 spring onions, thinly sliced
fresh chives and parsley, to garnish

For the vinagrette:
30ml / 2 tbsp red wine vinegar
90ml / 6 tbsp olive oil
15ml / 1 tbsp wholegrain mustard
15ml / 1 tbsp clear honey
30ml / 2 tbsp chopped mixed fresh herbs
10ml / 2 tsp finely chopped capers
salt and black pepper

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 parsley.