Chicken with Mushrooms and Tomatoes

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1-ounce pancetta, fat trimmed and diced

2 tablespoons extra-virgin olive oil

8 skinless chicken thighs (about 3 pounds)

Kosher salt and freshly ground black pepper

10 ounces button mushrooms, quartered

1 medium onion, chopped

3 cloves garlic, finely chopped

2 teaspoons finely chopped fresh marjoram or oregano leaves

Pinch red pepper flakes, optional

1 (15-ounce) can plum tomatoes (about 1 3/4 cups)

1/3 cup freshly grated Parmesan (about 1-ounce)

2 tablespoons chopped flat-leaf parsley leaves