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1
Preheat the oven to 400 degrees F.
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2
Put the pancetta and 1 tablespoon of the oil in a large skillet and cook over medium heat until the pancetta crisps, about 3 minutes.
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3
Remove pancetta with a slotted spoon, reserve the oil in the pan.
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4
Season the chicken thighs with salt and pepper, and add skinned side down to the pan, and brown, in batches if needed, over high heat, about 4 minutes per side.
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5
Transfer the chicken to a plate.
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6
Add a tablespoon of oil and the mushrooms to the skillet and cook, without stirring until beginning to brown, 2 to 3 minutes.
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7
Shake pan and continue to cook the mushrooms until evenly golden brown, about 3 minutes more.
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8
Add the onion, garlic, marjoram, and pepper flakes; cook stirring and scraping the bottom of the pan with a wooden spoon until fragrant.
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9
Crush the tomatoes through your fingers and add to the pot; cook until brick red.
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10
Stir in the tomato juices.
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11
Bring the sauce to a simmer.
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12
Return the chicken and pancetta to the pan and cook it in the oven until the meat is cooked through and tender about 30 minutes more.
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13
Divide the chicken evenly among 4 plates, cover loosely with foil.
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14
With a large spoon or ladle, skim any fat off the surface of the sauce and discard.
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15
Stir the cheese and parsley into the sauce, and season with salt and pepper, to taste.
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16
Pour the sauce over the chicken and serve.
