Celery, Potato & Chicken Skillet Stew
Submitted by cen
Quick chicken skillet stew loaded with red potatoes, celery, bell pepper, and a rosemary tomato broth. A one-pan weeknight dinner ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minWeeknight stew doesn’t need to simmer all day. This one comes together in a single skillet in about half an hour, and it eats like something that took all afternoon.
Chicken breast, red potatoes, and loads of celery get cooked in a light rosemary-tomato broth that’s built right from the celery cooking liquid. Nothing wasted, all flavor.
The red bell pepper adds a pop of color and sweetness that rounds out the savory, herby broth. Finished with a scatter of fresh celery leaves on top for a bright, peppery garnish.
Pro Tips
- Save every drop of that celery cooking liquid. It becomes the backbone of your stew’s broth.
- Cut the potatoes into even pieces so they cook at the same rate
- Don’t skip the sugar. Just half a teaspoon balances the acidity of the tomato paste beautifully.
- For richer flavor, use chicken thighs instead of breast. They hold up better and stay juicier in the stew.
Ingredients
Directions
Bring 1 quart water to a boil in medium saucepan over high heat.
Add potatoes, 1 cup celery and ¼ cup celery leaves.
Reduce heat to medium simmer, covered 7 to 8 min 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 min. Add reserved potatoes and celery. Season to taste with salt. Sprinkle with remaining celery leaves.
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