Chicken cut into small pieces. Potatoes cut into small strips, onion finely chopped, tomato rubbed on a grater. In a shallow pan, fry onions until transparent, add the pureed tomatoes, herbs, salt, pepper, garlic through the press, bring the sauce to a boil, turn the heat off. Separately, in another pan, fry the chicken with 2 sides, transfer to a plate, on the same pan fry slightly the potatoes. On the bottom of the pot pour a little sauce, lay the chicken, leaving space for the potatoes, pour the sauce to just cover the meat, or up to half, add the Bay leaf.

On top put a layer of potatoes, season with a little salt. Close the lids, place in oven, turn it 180 degrees. Simmer for 1-1.2 hours.