Celery, Potato and Chicken Skillet Stew

* Exported from MasterCook *

Celery, Potato and Chicken Skillet Stew

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound red-skinned potatoes -- cut in 3/4"

2 cups sliced celery -- divided
1/2 cup celery leaves, chopped -- divided
1 tablespoon vegetable oil
12 ounces boneless skinless chicken breast
cut into 1" ieces
1 cup red bell pepper -- chopped
3 tablespoons tomato paste
1/2 teaspoon dried rosemary leaves -- crushed
1/2 teaspoon sugar
1/4 teaspoon black pepper
salt

Bring 1 qt. water to a boil in med. saucepan over high heat.
Add potatoes, 1 cup celery and 1/4 cup celery leaves. Reduce heat to
med.;
simmer, covered 7-8 min. or until potatoes are tender. Drain, reserving
cooking liquid and vegetables separately. Heat oil in large nonstick
skillet over med.-high heat. Add chicken, bell pepper and remaining 1
cup
celery. Cook, stirring constantly, 6-7 min., or until chicken is no
longer
pink. Stir in tomato paste, rosemary, sugar, black pepper and 2 cups
reserved celery liquid. Bring to a boil; cook until sauce thickens,
about 4 min. Add reserved potatoes and celery. Season to taste with
salt. Sprinkle with remaining celery leaves.

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