A little wine will flavor things. A lot of it will ruin whatever it is you're trying to cook. Some recipes call for ordinary table wine, others call for cooking sherry. Depends on how hot and how long you're cooking whatever you add to it.

If it's red wine, you'll need to make some sort of tomato sauce or a burgeonoise sauce (I think that's what you call it.... onions, mushrooms, vinegar and red wine, it's a french sauce for tough beef).

For chicken, you'll want something white, with a little more zing like a Chardonay or a white Bordeaux. Avoid weaker whites like Chablis and Savignon Blanc, they don't add much taste.