Celery, potato and chicken skillet stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red-skinned potatoes; cut in 3/4\" |
| 2 | cups | Sliced celery; divided |
| ½ | 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 |
| ½ | teaspoon | Dried rosemary leaves; crushed |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Black pepper |
| Salt | ||
Directions
Bring 1 qt. water to a boil in med. saucepan over high heat. Add potatoes, 1 cup celery and ¼ 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.