Coq au ugh

I followed the link from Crescat over to this dish, suggested by busty British chef Nigella Lawson. The photo in the Times of "coq au riesling" so resembles vomit (Kate concurs: "It looks like somebody threw up mushrooms") that I fail to see what Will Baude is getting at when he says, "Both [coq au riesling] recipes look good." I suppose that they might, by some stretch of the imagination, taste good, but my inner three-year-old (or is it my familiarity with dining hall cuisine?) prevents me from eating foods with such a striking resemblance to the, err, pre-eaten. Will notes, however, that, "if I had a bottle of Riesling and some chicken sitting around, I doubt I could do anything other than roast the latter while drinking the former." I'm a bit disturbed by the idea of anyone having a chicken "sitting around," but I agree with him that wine and roast chicken, drunk and eaten respectively, are a better bet than the dish suggested by Nigella Lawson, which would, in turn, be only slightly better than roasting the former while drinking the latter.