*  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      pound         red-skinned potatoes -- cut in 3/4
 					
    2      cups          sliced celery -- divided
      1/2  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
      1/2  teaspoon      dried rosemary leaves -- crushed
      1/2  teaspoon      sugar
      1/4  teaspoon      black pepper
                         salt
 
 Bring 1 qt. water to a boil in med. saucepan over high heat.
 Add potatoes, 1 cup celery and 1/4 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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