Q: There is a restaurant that my husband and I visit that has an outstanding dish. Whenever I order a chicken dish, it is a Chicken balsamico and it has to be on the bone. Positano in Boca Raton delivers one with a sauce that is rich and tastier than any around. I would love to know how the chef makes this wonderful dish. If you could publish this recipe, I would be so appreciative. Thanks in advance. — Susan Kolben, Boca Raton

A: I am happy that Ciro Perrella, owner/chef at Positano Italian Restaurant (4400 N. Federal Highway, Boca Raton; 561-232-3668; italianrestaurantbocaraton.com), agreed to share the recipe for his Chicken balsamico. Speaking with Perrella is as delightful as eating his food. As a hands-on restaurateur, he’s on the scene and available for calls. His recipes are committed to memory, and he never skips a beat with a request.

The passion is audible as he describes the ingredients and methods used to prepare his Italian specialties.

“It’s a simple dish that not a lot of restaurants serve, so it’s unique,” he said. “The combination of ingredients and roasting create a flavorful dish that’s healthy, which makes it a great seller for us.”

The portion is a rather generous restaurant serving. I imagine this could easily serve four at home.

Recipe: Positano’s Chicken balsamico

1 3 1/2 pound chicken, cut in half

8 garlic cloves

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon Dijon mustard

1 tablespoon olive oil

6 tablespoons balsamic vinegar

1/4 cup chicken broth

1 spring fresh rosemary, leaves picked and chopped

2 teaspoons unsalted butter

1 Place chicken in a dish large enough to lay flat. Mince 2 cloves of garlic. Using a small bowl, combine minced garlic, lemon juice, Worcestershire, salt, pepper and mustard. Pour over chicken to coat. Cover, refrigerate and marinate for 24 hours, turning once.

2 Preheat oven to 500 degrees F. Place chicken skin side up in a large saute pan. Roast for 15 minutes.

3 Drizzle with olive oil and toss remaining garlic cloves around chicken. Roast for 10 minutes or until cooked through. Remove chicken from pan, tent with foil to keep warm.

4 Place pan over medium-high heat, add balsamic and broth. Reduce until thickened. Remove from heat, add rosemary and swirl in butter to melt. Pour over chicken and serve.

Makes 2 generous servings.

Nutrition information per serving: 915 calories, 53% calories from fat, 54 g fat, 15 g saturated fat, 290 mg cholesterol, 12 g carbohydrates, 88 g protein, 1,639 mg sodium, 1 g fiber