Chicken on a wood-fired disc

Heat the disk over a wood fire.
Once hot, add 6 tablespoons of oil and brown the chicken pieces for about 5 minutes on each side.
Peel and slice the carrots as well as the green onions, the whole garlic cloves without their skin and the leek.
Add the previous vegetables to the disk along with the white wine and pepper.
Stir very well, cover and cook over moderate heat.
When the alcohol evaporates, pour in a cup of broth and stir. Let cook for 10 more minutes and later, prick the vegetables to see if they are moderately soft.
When they are half cooked, add the potatoes, peeled and cut into slices no more than one centimeter thick and pour in the remaining cup of broth. Cover again and continue cooking for 20 minutes.
Add the paprika, the peppercorns, the oregano, the salt and the ground chili pepper to taste 5 minutes before finishing with the chicken disc cooking.