Chicken And White Bean Cassoulet

1 cup dry Great Northern beans
1 tablespoon olive oil
2 medium fennel bulbs (about the size of a lemon), each cut into 8 narrow wedges
1 large red onion, cut into 8 narrow wedges
2 bone-in chicken breast halves, about 11/2 pounds total
1 cup julienned sun-dried tomatoes (dry-pack)
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1 tablespoon grated orange zest
1/2 cup dry white wine
1 (14 1/2-ounce) can reduced-sodium chicken broth
3 tablespoons freshly squeezed orange juice
2 tablespoons minced fresh parsley

Rinse beans and pick over; place in large non-reactive bowl and cover with cold water. Let stand overnight. Drain and place in large saucepan. Add cold water to cover beans; heat to a boil, cover, reduce heat and simmer 30 to 40 minutes or until just tender. Drain and set aside.

Heat olive oil in an ovenproof Dutch oven with tight-fitting lid over medium high heat. Add fennel and red onion and cook 5 minutes, stirring frequently. Remove vegetables from pan and set aside. Add chicken to pan, skin side down, and cook until browned, about 6 minutes. Turn and brown on second side, about 4 minutes. Remove chicken and drain.

In Dutch oven, combine beans, vegetables, tomatoes and garlic in pan. Place chicken on top. Add remaining ingredients, except orange juice and parsley. Cover and bake at 350 F 30 to 45 minutes or until chicken reaches 180 degrees on meat thermometer and beans are tender. Remove chicken and discard skin; slice meat from bone and return to beans. Stir in orange juice and parsley. Makes 6 servings.