Pat chicken dry, then toss in a bowl with Old Bay seasoning. Roast on a rimmed baking sheet, lined with foil, in the oven for 15 minutes.
Meanwhile, in a large Dutch oven or skillet, melt butter over (or skillet) and stir until well coated. Add the beer and bring to a boil. Continue to cook for about 3 to 5 minutes. Add chicken stock and all beans.
Cook for about 3 to 4 minutes longer until meat registers 165 degrees on a meat thermometer. Serve in large bowls. Sprinkle with fresh chopped parsley.