Heat some oil in large dutch oven over medium high heat. While the oil is heating, cut the chicken into 1" cubes. Brown the chicken in a dutch oven until all sides are seared, about 3 - 5 minutes. Transfer chicken pieces to a separate plate.
Add sausage to the dutch oven, breaking it up with a wooden spoon as it cooks. Cook until browned, 3 minutes.
Add onions, cooking until they've started to soften, about 5 minutes. Add garlic and cook until fragrant, another 1 - 2 minutes.
Transfer chicken back to the dutch oven, followed by the wine and spices. Bring to a boil, turn down to simmer until the liquid has reduced by half. Add the tomatoes and water, bring back to a boil then cover and reduce to simmer. Simmer for as long as possible (it's best around 6 hours), but at least 2 hours. Add more water as needed.
Serve over rainbow quinoa (1/2 cup cooked per person is good) and enjoy!
Although I haven't tried it, I think this recipe would work in a slow cooker. Once the wine has reduced, transfer everything to a slow-cooker, and turn on high for 6 hours.