There are many versions of Cacciatore. I think every Italian-Amercian cook has their way of cooking this chicken dish. I have my own version, and over the years have also tried different ways to cook this dish. This version has pancetta and marsala as part of the ingredients.
To make the cacciatore; Cut a 4 to 5 pound chicken into 8 serving pieces, coat generously with flour, shaking of excess. Heat olive oil (3 to 4 tablespoons) in a large skillet over high heat; add the chicken and cook until golden on all sides. Don;t crowd the chicken pieces in the pan. Cook in two batches if necessary. Remove chicken pieces to a plate. Turn the heat down to medium and add 1 medium onion finely minced, 3 ounces of pancetta, chopped, 3 garlic cloves minced and 2 tablespoons minced fresh rosemary; cook until it begins to color.
Return the chicken to the pan, then turn heat to high and add 1 cup dry Marsala. Cook and stir until the wine is almost reduced then add 3 cups strained canned tomatoes and season with kosher salt and freshly ground black pepper. Bring to a boil, cover with lid askew, lower heat to low and cook slowly, turning the chicken a few times while cooking, for 1an hour or so. Serve hot with soft or grilled polenta, crusty bread or my husbands favorite way with steamed rice.