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Heat the coconut oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear for 4–5 minutes per side, until golden brown on both sides. Transfer to a plate and set aside — the chicken will not be fully cooked through at this point.
Reduce the heat to medium. Add the onion, carrots, and celery to the same pot and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–7 minutes.
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