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.

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