1 cup melted butter
2 large potatoes, peeled and cubed
1 1/2 tablespoons olive oil
1 teaspoon prepared horseradish
1 1/2 tablespoons dried minced onion
3 cloves garlic, minced
1 cup diced fresh parsley
1 medium onion, chopped
2 large carrots, chopped
1 medium zucchini, chopped
1 medium tomato, chopped
1 medium tomato, seeded and diced
1 medium cup sliced fresh mushrooms
Heat butter in a skillet over medium heat. Saute the potatoes until golden brown. Stir in olive oil and horseradish. Stir in onion, garlic, parsley, onion, carrots, zucchini, tomato and tomato slices. Pour mixture over potatoes and stir gently to coat. Cook one minute. Remove from heat.
Frost thighs with butter mixture and sprinkle with horseradish. Place on a platter and refrigerate overnight, uncovered.
While the potatoes are chilling, bring a large saucepan of water to a boil. Add the parsley and saute, stirring constantly, until the parsley is just tender. Add the onion, carrots and zucchini, and saute for about 10 minutes. Add the potato mixture, the meat, milk, water, and horseradish. Stir until well blended. Arrange chicken thighs in the bottom of a large baking dish. Brown the top of chicken thighs on all sides and sprinkle with chicken, parsley, onion, carrots and tomato mixture. Place the chicken in the baking dish. Place the remaining chicken over the chicken thighs; spoon sauce over both.
Bake uncovered in the preheated oven for 45 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 50 minutes.
Remove thighs from the baking dish and stir into the saucepan with the parsley mixture. Simmer uncovered for 20 minutes. Reduce heat to 250 degrees F (125 degrees C) and bake for 30 minutes. Remove chicken and saucepan and serve warm.
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