*  Exported from  MasterCook  *

                 Celery, Potato and Chicken Skillet Stew

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Red-skinned potatoes --
                        - cut in 3/4" pieces
   2      c             Celery -- sliced, divided
     1/2  c             Celery leaves -- chopped,
                        - divided
   1      tb            Vegetable oil
  12      oz            Chicken breast -- boneless,
                        - skinless, cut into 1" pieces
   1      c             Red bell pepper -- chopped
   3      tb            Tomato paste
     1/2  ts            Dried rosemary -- crushed
     1/2  ts            Sugar
     1/4  ts            Black pepper
                        Salt

Bring 1 qt water to a boil in medium saucepan over high heat.

Add potatoes, 1 cup celery, and 1/4 cup celery leaves. Reduce heat to
medium; simmer, covered 7 to 8 minutes 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 to 7 minutes, 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 minutes. Add reserved potatoes and celery. Season to taste with
salt. Sprinkle with remaining celery leaves.


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