Yesterday I made this for dinner. I inadvertently baked it at a lower temperature than necessary, and my gravy totally separated and looked horrible, but both chicken and gravy were absolutely delicious. It's hard to screw up the flavor when the recipe calls for that much butter. Because of the sheer fattening-ness of this dish, we won't be having it very often, but it's definitely a keeper.
I will, however, buy pre-cut chicken parts next time. This time I decided to use a whole fryer that I had in the freezer. I found a Youtube video about cutting up a chicken, got out my knife, and went to town. I'm not usually squeamish about meat, but by the time I got to the part where I was instructed to pop the bird's thigh bone out of its socket, I started to feel a bit nauseous. I don't think I'll be doing that again.