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Chicken and Celery Supper




Source of Recipe


The Reluctant Gourmet


List of Ingredients




6 oz. Chicken thighs, skinned and boned
1/4 Onion
8 oz. Carrots
3 oz. Celery
1 tsp. oil
2 tsp. tomato or vegetable paste
1 cup of homemade chicken broth or canned low salt broth

Recipe



Rinse the chicken under cold water, pat dry, trim off any fat and cut into chunks.
Peel, trim and rinse the vegetables and cut into dice shape.
Heat the oil in a saucepan, add the chicken and onion and saut� for a few minutes, stirring until browned. Add the carrots, celery, paste and water. Bring to a boil, cover and simmer for 20 minutes until tender.
Chop or process the mixture to the desired consistency, If using a food processor, process the solids first and then add the liquid a little at a time.
Spoon a little into a bowl, test the temperature and cool if necessary, before serving.
Cover the remaining food and refrigerate as soon as possible. Use within 24 hours. This dish is suitable for freezing.

Makes 2 1/2 cups