Recipe: Celery, Potato and Chicken Skillet Stew

recipelink.com Chat Room Recipe Swap - 2001-06-05
From: Kelly~WA

Celery, Potato and Chicken Skillet Stew
Servings: 4

1 pound red-skinned potatoes, cut in 3/4-inch cubes
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" pieces
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 medium-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.