Chicken Cacciatore

1/2 cup flour
2 tsp. salt
3 lb. chicken
1/2 cup oil
1/4 cup chopped onion
1 Clove chopped garlic
1/4 cup chopped carrot
1/4 cup sherry or white wine
Few sprigs parsley
1 bay leaf
1 can whole tomatoes (28 oz.)
1 pkg. Rotelle noodles (12 oz.)
Salt and pepper to taste

Dredge cut up chicken in flour with 1 tsp. salt. Brown in oil. Saute onions, garlic, carrot, parsley and bay leaf in large saucepan. Add cut up tomatoes and juice, pepper and 1 tsp. salt. Bring to boil. Add chicken and wine. Simmer thirty to forty minutes until chicken is tender. Cook Rotelle as directed (14 minutes) and drain. Pour sauce over Rotelle and arrange chicken on top, or stir all together. Serves 6.