Clean the chicken pieces in a vinegar or lemon bath. Pat dry and set aside.
Mix flour and Lemon & Pepper Seasoning in shallow dish. Coat evenly with seasoned flour.
Melt 3 tablespoons of butter in a large dutch oven over medium heat. Cook 1/2 of the chicken pieces 4 to 5 minutes per side or until golden brown. Repeat with remaining chicken, adding additional butter if necessary.
Place chicken pieces on a baking sheet preferably and roast in an oven at 400 degrees for 30 - 40 minutes or until fully cooked.
Meanwhile, in the dutch oven, green seasoning or basic seasoning blend, add tomatoes, thyme, garlic, hot pepper, and cook 10 minutes stirring occasionally.
In another pan, heat 1 tablespoon unsalted butter, add rum and chicken stock and cook for 2 minutes.
Add the chicken pieces to the tomato sauce with the rum sauce, bring to a quick boil. Cover and reduce heat to low. Continue to cook for 15 minutes so all the flavors can come together. Serve hot with rice or pasta.