Just made this recipe and it is a winner. It was a little thick before I simmered it, so I think I wouldn't simmer it very much next time. The chicken was skinless but the sauce clung well. Since I keep my chili in adobo pureed and frozen to make the can last longer, I used 2 tbsp for the recipe. I think it has a nice tang and would be tasty on burgers as well.
I love cooking with wine so this one is a no brainer for me.
My husband liked this a lot and so did I.
Now thats a recipe! Nice, will try it