Leg and thighs, as desired
Flour
Oil
Elbow macaroni (1 box), raw
1/2 onion
1 garlic clove
Carrots, as desired - cut up along with 3 stalks celery, 2 cans tomato sauce or 1 lg.
1/2 green pepper
Salt
Pepper

Skin off chicken. Flour in ziploc bag. Shake. Fry in oil until lightly browned. Drain on paper towel. Cut up onion, garlic, carrots, celery and green pepper. Pour into saucepan along with tomato sauce. Cook until vegetables are semi-soft. Line a 13 x 9 inch pan with 1 box raw elbows.

Put brown chicken on top of that. Dump sauce and vegetables over all. Add salt and pepper to taste. Cover and bake in a 325 degree oven for 1 1/2 hours. Take cover off and let sit 10 minutes. Serve.