Cut the chicken into portions. Add salt and sprinkle it with ground black pepper, roll the pieces in flour. Fry the chicken in oil until browned in a deep pan. Add the crushed garlic, parsley, bay leaf, black peppercorns and allspice.
Pour in the wine and broth or hot water. Cut the potatoes lengthwise and add them as well. Put the lid on and stew over low heat until boiling. Pour out into a pan and sprinkle grated cheese. Bake it in the oven.
When choosing the potatoes, it is important for them to be able to fit in the deep pan and then in the tray.