Recipe - Celery Potato And Chicken Skillet Stew

1 pound Redskinned potatoes; cut
in 3/4"
2 cup Sliced celery; divided
One half cup Celery leaves, chopped;
divided
1 tablespoon Vegetable oil
12 ounce Boneless skinless chicken
breast
Cut into 1" ieces
1 cup Red bell pepper; chopped
3 tablespoon Tomato paste
One half teaspoon Dried rosemary leaves;
crushed
One half teaspoon Sugar
One fourth teaspoon Black pepper
Salt

Bring 1 qt. water to a boil in med. saucepan over high heat. Add potatoes,
1 cup celery and One fourth cup celery leaves. Reduce heat to med.; simmer,
covered 78 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, 67 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.