Cut 1/2 of your cabbage into very small pieces. Slice the spring onions into thin rings. Heat the oil and on a very low temperature then add the onions and the cut cabbage, slowly cook until soft.
Peel potatoes cut into small pieces. When cooked break the potatoes up, add the cream and butter then mash the potatoes until smooth. Add the cabbage to the potatoes, mix thoroughly.
While the potatoes are cooking heat your oven.Wash your chicken and pat dry, season with salt, pepper, paprika and a little celery salt inside and out. Put in oven cook on a low temperature until crisp and cooked through. Use a skewer push through the thickest part the chicken should be cooked when the juices run clear. Serve together with the potatoes and cabbage. Make a sauce from the chicken juices.
