I was watching an episode of Nigella Express, in which Nigella demonstrated recipes for widweek supper parties. One of them was her stripped down, express Coq au Riesling. Which is all very well. But I've generally found that when cooking things from the French-peasant-dishes-with-wine family that they get better (or at least no worse) if you leave them overnight and reheat them. So I'm dubious of the time saving qualities displayed here.
On the other hand, it does give me an idea for a Christmas taste-test. And serving it Alsace-style on noodles - that's time saving and brilliant.