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1.
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Marinate the chicken: Rinse the chicken pieces, pat them dry and place in a large bowl.
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Add 1/3 cup Tabasco Green Pepper Sauce and turn the pieces around in it to coat well.
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Cover and refrigerate for 20 minutes while you get the beans cooking.
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2.
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Meanwhile, cook the butter beans: Place the sorted and rinsed beans and bay leaf in a medium saucepan and cover with water by 4 inches.
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Bring to a boil, then reduce heat and simmer, partially covered for 40 to 50 minutes or until the beans are very tender when tested (the skins will pucker up and look frilly at first, but will stretch and relax as they cook).
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Drain the beans and set aside.
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3.
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While the beans are cooking, remove the chicken from the refrigerator.
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Combine the flour, salt and pepper in a bowl.
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Lightly coat each chicken piece in the seasoned flour.
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4.
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Heat the olive oil in a very large skillet with deep sides over medium-high heat.
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Add half the chicken and cook until browned on both sides, about 10 minutes per batch.
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Remove chicken to a plate and repeat until all the chicken is browned.
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5.
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Then into the same skillet, add the onions, celery and bell pepper (add extra oil if the skillet is dry), and saute for 5 to 7 minutes, until softened.
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Add the jalapeno, garlic and thyme, and saute another minute or two.
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6.
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Add the chicken stock and the remaining 2 tablespoons Tabasco Green Sauce, and combine well.
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Nestle the chicken pieces back into the skillet, skin side-up, and bring the liquid to a boil.
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Reduce heat to a simmer and partially cover the skillet.
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Simmer for 30 minutes.
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7.
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Add the reserved butter beans to the skillet, partially cover skillet and simmer another 10 to 15 minutes or until the chicken is cooked through and the gravy is thick.
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Taste for seasoning and add more salt, pepper or Tabasco Green if necessary (I added about a teaspoon more salt).
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Serve hot, sprinkled with parsley.
