Chicken with Escoffier’s Chasseur Sauce

I first tasted chasseur sauce, served with chicken, in catering college when it was being served at a function for a hundred guests. The chef was an Englishman who had served as second chef on the royal yacht Britannia before taking up a teaching post in Melbourne. The sauce’s sheen and its depth of flavour and aroma amazed me; I could not wait to try it at home when I next cooked for friends. Sure enough, they loved my chicken chasseur. Incidentally, chasseur means ‘hunter’.