Reba McEntire Dishes Her Dinner Party Tips and Tricks—Like These ‘Foolproof’ Chicken Thighs with Olives

Reba McEntire food rollout

Reba McEntire Dishes on Her Party Tips and Chicken Thigh with Olive and Prune Recipe. Photo: Robby Klein Photography from NOT THAT FANCY by Reba McEntire; Fred Hardy II

Reba McEntire is a superstar on stage, but she prefers her less-glitzy lifestyle at home.

“Although I wear shiny sequins, lots of makeup and big hair, I’m really not that fancy,” the country music star tells PEOPLE in this week’s issue.

The new coach on The Voice brings that “down-to-earth” style to PEOPLE’s Food pages (which she guest edited), sharing her favorite recipes and personal stories that inspired her to write her first cookbook, Not That Fancy, (out Oct. 10).

“When I have friends over to my house, I like to make sure they feel taken care of and never leave with an empty stomach,” she says. “I’ve attended every type of party under the sun, but my favorites are the casual ones.”

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When hosting at her Nashville home, McEntire doesn’t spend her energy decorating. “If you’re worrying too much about how everything looks, you won’t have any fun yourself,” she says. “Throw down a few tablecloths, fill mason jars with flowers, and add battery-powered candles—and then stop primping, and let it be.”

There is one detail she favors, though: place cards. She recommends seating people near one another who have a lot in common “even if they don’t know each other well.” Or, she takes a page out of a former first lady’s book for a creative way to assign seats.

eba mcentire cookbook

HARPER CELEBRATE / design by Sabryna Lugge

“Barbara Bush had a great trick for this. She counted how many guests she expected, and then she chose the same number of playing cards. She cut the cards in half and put one half on each plate and the other half in a bowl. When it was time for the meal, you chose a half from the bowl and then used that to find your seat,” reveals McEntire.

In terms of evening activities, the “Does He Love You” singer likes to end the night with a fun event. “Plan a final activity like s’mores or a sing-along around the firepit,” she says. “Just like a good show, you always want to leave them wanting more!”

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Of course, the most important part of a dinner party is the dinner! McEntire suggests choosing a simple meal so you “don’t have to spend hours laboring over a hot stove,” she says. “If you have leftover food, send guests home with some. I always keep extra to-go containers on hand just in case.”

Her go-to recipe is a “foolproof” chicken thigh dish with olives and prunes. “I pull it out when I want something simple, elegant and delicious!” she says. “It turns out miraculously wonderful every time. You can’t mess it up.”

For more on Reba McEntire, pick up the latest issue of PEOPLE, on newsstands now, or subscribe here. 

Reba McEntire Rollout food

Reba McEntire’s Chicken Thighs with Prunes and Olives.Fred Hardy II

Reba McEntire’s Chicken Thighs with Olives and Prunes

¼ cup olive oil

¼ cup red wine vinegar

6 garlic cloves, minced

1 Tbsp. dried oregano

½ cup pitted prunes

½ cup Spanish green olives

1 (3-oz.) jar capers, drained

6 fresh bay leaves

6 bone-in, skin-on chicken thighs (about 2 lbs.)

1 tsp. kosher salt

½ tsp. freshly ground black pepper

½ cup packed light brown sugar

Finely chopped fresh flat-leaf parsley

1. Whisk together olive oil, vinegar, garlic and oregano in a large bowl until combined. Stir in prunes, olives, capers and bay leaves.

2. Season chicken on both sides with salt and pepper. Add chicken to bowl of prune mixture; toss gently to coat. Cover with plastic wrap; refrigerate for at least 6 hours or up to overnight.

3. Preheat oven to 400°. Arrange chicken, skin side up, in a 3-quart baking dish. Pour remaining marinade into dish, allowing prunes, olives and capers to rest around the chicken. Sprinkle sugar evenly over chicken.

4. Bake until thighs are golden brown and have reached an internal temperature of 165°, 45 to 50 minutes.

5. Remove from oven; transfer chicken, prunes, olives and capers to a platter. Drizzle with a few spoonfuls of pan drippings; garnish with parsley.

Serves: 6
Active time: 25 minutes
Total time: 7 hours, 25 minutes (includes marinating)