Preheat the oven to 160°C.
Place chicken, carrot, onion, peppercorns, herbs, stock, and wine into a casserole pan and bring to a boil.
Cover and bake for 1.5 to 2 hours until the chicken is cooked through.
Remove the chicken and strip the meat into strips, discarding skin and bones.
Strain the stock into a clean pan and boil with the cream to reduce.
Melt butter in a saucepan, stir in flour, and cook for two minutes to make a roux.
Whisk the roux into the cream sauce until thickened, then return the chicken to the pan.
For the pilaff, sauté onion in butter until soft, stir in rice, then add stock.
Simmer the rice for ten minutes until the liquid is absorbed.
Toss salad leaves with a dressing made of oil, vinegar, mustard, honey, and garlic.
Serve the chicken casserole over the rice with the salad on the side.