Chicken Stew with Biscuits

INGREDIENTS

• 3 whole (6 split) chicken breasts, bone in, skin on
• 3 tablespoons olive oil
• 2 cups chopped yellow onions (2 onions)
• Kosher salt and freshly ground black pepper
• 3/4 cup flour
• 1/2 cup minced fresh parsley
• 1 10-ounce package frozen peas (2 cups)
• 1 egg mixed with 1 tablespoon water, for egg wash
• 1/2 cup chopped fresh parsley
• 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
• 2 chicken bouillon cubes
• 1 teaspoon kosher salt
• 1/4 pound (1 stick) cold unsalted butter, diced
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1/4 cup heavy cream
• 5 cups chicken stock, preferably homemade
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1 1/2 cups frozen small whole onions
• 2 cups flour
• 3/4 cup half-and-half