Heat the oil on medium in a large skillet. Cook chicken through, about 5 minutes and remove from pan. Add more oil if needed and add sausage and cook through. Remove from pan.
If needed, add a bit more oil and add diced onion, pepper and celery to pan and sauté for about 5 minutes or until the veggies begin to soften. Add garlic and sauté for about 2 minutes. At this point, I deglaze the pan with the white wine. If you chose not to use the wine pour a bit of the chicken stock in and get all the bits of sausage and browned goodness off the bottom of the pan.
Return the meats to the skillet and stir. Add the rice, chicken broth and Tony’s. Also add salt and pepper. Amount of salt will depend on the amount of Tony’s and the amount of salt in the broth. Bring to a boil. Cover and reduce to simmer and cook for 18-20 minutes. Stir to mix all ingredients well.