celery, potato and chicken skillet stew
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Ingredients For celery, potato and chicken skillet stew
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1 lbred potatoes, cut in 3/4" pieces
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1/4 tsppepper
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1/2 tspsugar
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1/2 tspdried rosemary, crushed
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3 Tbsptomato paste
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1 cred bell pepper, chopped
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12 ozchicken breasts, boneless and skinless cut in 1" pieces
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1 Tbspvegetable oil
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1/2 ccelery, tops only, chopped
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2 ccelery
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"just a pinch" of salt
How To Make celery, potato and chicken skillet stew
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1Bring 1 quart water to a boil in medium saucepan over high heat then add potatoes, 1 cup celery and 1/4 cup celery leaves.
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2Reduce heat to medium and simmer, covered 7-8 minutes or until potatoes are tender.
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3Drain, reserving cooking liquid and vegetables separately.
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4Heat oil in large nonstick skillet over medium-high heat.
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5Add chicken, bell pepper and remaining 1 cup celery.
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6Cook, stirring constantly, 6-7 minutes, or until chicken is no longer pink.
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7Stir in tomato paste, rosemary, sugar, black pepper and 2 cups reserved celery liquid.
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8Bring to a boil; cook until sauce thickens, about 4 minutes.
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9Add reserved potatoes and celery.
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10Season to taste with salt and sprinkle with remaining celery leaves.
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