Ingredients

• 1 large chicken
• about 2.5kg/5½lb
• giblets removed
• 1 carrot
• peeled and halved
• 1 onion
• peeled and halved
• 6 black peppercorns
• large sprig fresh parsley
• large sprig fresh thyme
• 750ml/1¼ pints chicken stock
• 250ml/8fl oz white wine
• salt and freshly ground black pepper
• 250ml/8fl oz single cream
• 50g/2oz butter
• 50g/2oz plain flour
• 25g/1oz butter
• 1 small onion
• chopped
• 300g/11oz basmati rice
• 750ml/1¼ pints vegetable or chicken stock
• salt and freshly ground black pepper
• selection of edible leaves and herbs and edible flowers
• such as wild garlic
• nasturtium
• edible chrysanthemum and chives
• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp wholegrain mustard
• 1 tsp clear honey
• 1 large garlic clove
• finely chopped
• sprig fresh parsley
• few fresh chives
• chopped
• salt and freshly ground black pepper

Directions

• Preheat the oven to 160C/325F/Gas 3.
• For the chicken casserole
• place the chicken into a large ovenproof pan or casserole. Add the carrot
• onion
• peppercorns
• herbs
• stock and white wine and bring to the boil. Season
• to taste
• with salt and freshly ground black pepper.
• Cover with a lid and place into the oven to cook for 1½-2 hours
• or until the chicken is completely cooked. You can test if the chicken is ready by gently pulling the leg away from the carcass - it should come away easily and the juices should run clear when pierced with a skewer or sharp knife. (For a larger chicken
• cook for 20 minutes per 450g/1lb
• plus 30 minutes extra.)
• Remove the chicken from the stock (reserving the stock) and place it onto a large plate. Remove all the meat from the carcass
• discarding the skin and bones.
• Cut the chicken meat into strips approximately 1cm/½in wide and 5cm/2in long. Cover and keep warm.
• Strain the stock into a clean pan and discard the vegetables
• peppercorns and herbs. Add the cream to the pan
• bring up to the boil and boil
• uncovered
• for a few minutes. If the flavour is a little weak
• boil for longer until reduced slightly. Season
• to taste
• with salt and freshly ground black pepper.
• Meanwhile
• heat a saucepan over a medium heat and place the butter into the pan. When the butter has melted
• add the flour
• stirring continuously. Cook over a low heat for two minutes to form a roux.
• While the cream sauce is still boiling
• gradually whisk in the roux - you need enough to thicken it so that it just coats the back of a spoon.
• Place the chicken and any juices back into the pan and season
• to taste
• with salt and freshly ground black pepper.
• Meanwhile
• for the pilaff
• heat the butter in a saucepan large enough to contain all of the rice. Add the chopped onion
• put on the lid and cook over a low heat for about ten minutes
• until the onion is soft.
• Add the rice and stir for about two minutes.
• Add the stock and season
• to taste
• with salt and freshly ground black pepper. Bring to the boil
• then turn the heat right down and simmer gently for about ten minutes
• or until the rice is just cooked and all the liquid is absorbed.
• For the salad
• wash and dry the leaves and flowers and then tear them into bite-sized pieces. Place into a salad bowl.
• Place all of the remaining ingredients into a lidded jar
• seal and shake to mix.
• Drizzle the dressing sparingly over the salad and stir to coat the leaves.
• To serve
• pile the rice and salad onto serving plates and spoon the chicken casserole over the rice.