Chicken Pilaf with Pearl Barley and Root Vegetables

Preheat the oven to 160 °C (top/bottom heat).

Heat the sunflower oil in a large, oven-safe pot or Dutch oven on the stove. Add the chicken thighs and sear them over high heat for about 2 minutes on each side until golden brown.

Now add the diced celeriac, carrots, onion, and garlic to the pot. Sauté the vegetables over medium heat for another 4 minutes.