Celery, Potato and Chicken Skillet Stew

Celery, Potato And Chicken Skillet Stew Recipe

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  • 1 lb
    red potatoes, cut in 3/4" pieces
  • 2 c
  • 1/2 c
    celery, tops only, chopped
  • 1 Tbsp
    vegetable oil
  • 12 oz
    chicken breasts, boneless and skinless cut in 1" pieces
  • 1 c
    red bell pepper, chopped
  • 3 Tbsp
    tomato paste
  • 1/2 tsp
    dried rosemary, crushed
  • 1/2 tsp
  • 1/4 tsp
  • ·
    "just a pinch" of salt

How to Make Celery, Potato and Chicken Skillet Stew


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

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About Celery, Potato and Chicken Skillet Stew

Course/Dish: Chicken Soups
Other Tag: Quick & Easy

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