Hungarian Chicken Paprikash with Vegetables

Method

1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion and garlic, sauté until softened.
3. Add chicken thighs and cook until browned on all sides.
4. Sprinkle in sweet paprika and stir to coat the chicken.
5. Pour in chicken broth and bring to a simmer.
6. Add sliced red bell pepper and zucchini, and cook for 10-15 minutes.
7. Stir in heavy cream and simmer for another 5-10 minutes.
8. Meanwhile, cook egg noodles according to package instructions.
9. Serve the chicken and sauce over the noodles, garnished with parsley.
10. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.