Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the diced onion and salt, cooking for about 3-4 minutes until the onion begins to soften and turn translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the chicken chunks, fresh rosemary, dried oregano, red pepper flakes, and black pepper, stirring constantly for 2-3 minutes to break up the chicken and allow it to lose its raw appearance. This initial searing builds flavor through browning and helps the herbs release their oils into the oil.

Pour in the dry white wine (if using) and stir well, scraping up any browned bits from the bottom of the pot—this adds depth and complexity to the stew. Let it simmer for 1-2 minutes to allow the alcohol to cook off. Add the chicken broth and half of the fresh lemon juice (about 2-3 tablespoons), then add the cubed potatoes. Bring the mixture to a boil, then immediately reduce the heat to medium-low and simmer gently for 12-15 minutes until the potatoes are nearly tender when pierced with a fork.

Add the fresh baby spinach and chopped dill to the pot, stirring gently until the spinach wilts, about 2-3 minutes. I like to add the remaining lemon juice just before serving rather than during cooking—this preserves the bright, fresh citrus flavor that cuts through the richness of the stew. Taste the stew and adjust the salt and pepper as needed; the acidity from the lemon should balance the herbs and create a vibrant finish.

Ladle the stew into bowls, making sure each serving gets a generous portion of chicken, potatoes, and broth. Top each bowl with a handful of crumbled feta cheese and a small handful of crushed pita chips. The feta adds a creamy, salty contrast while the pita chips provide a pleasant textural crunch—I always add the chips just before serving so they don't get soggy.