Heat the olive oil in an ovenproof casserole over medium-high heat.
Add the chicken and fry for 15 minutes, turning, until golden all over.
Pour in the wine and simmer for 2 minutes, then add the onion, carrot, celery and bay leaf.
Cover lightly and transfer to the oven.
Bake for 45 to 50 minutes, turning every 20 minutes, until the juices from the thickest part of the thigh run clear when pierced with a skewer.
Discard the liquid and solids.
When cool enough to handle, remove and discard the skin.
Strip the meat from the bone, slicing any large chunks into bite-sized pieces.
Arrange the chicken in a dish.
Sprinkle with salt, a few peppercorns and the bay leaves.
Pour in enough oil to generously coat.
Cover tightly with cling film and marinate in the refrigerator for 1 to 2 days.
Remove the chicken from the fridge 2 hours before serving.
Place in a colander set over a bowl to drain, and leave to stand until the oil has liquefied.
To make the salad, combine the spinach, celery and chicory in a large serving dish.
Toss with salt, enough oil from the chicken to just coat the leaves, and the wine vinegar.
Arrange the chicken on top, discarding the peppercorns and bay leaves.
Sprinkle with the balsamic vinegar before serving.
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