Faux Coq au Vin

This is a quicker version of the French Classic. I peeked at Alton Brown's version on Food Network, and adapted, throwing out anything that took too long.

2 chicken thighs
flour
salt and pepper

1 small red onion, chopped
1 strip of bacon (I used pancetta)
3 cloves garlic
3 tsp tomato paste
about a cup of chicken broth
about a cup and a half of red wine (traditionally made with pinot noir - i used petite syrah)

pinch marjoram
pinch herbs de provence
small sprig rosemary
1 bay leaf

olive oil
1 tbsp butter
honey (optional)

Cover chicken thighs in salt and black pepper. Dredge in flour.

Heat olive oil in a cast iron. Cook onions until translucent.
Add pancetta.
Add chicken thighs, skin side down, and let brown- 2 minutes on each side.
Add garlic, tomato paste, herbs, and a bit of each of the liquids.

Cook on medium heat until reduced, and add more of the liquids and the butter.
Cover and let braise for about 20 minutes. Add the rest of the liquid after about 10 minutes.
When it was almost done, I added about a tablespoon of honey.

Serve with pasta. (Serves 2)