Braised chicken in porcini-wine sauce

Chicken second courses

3 (.5 ounce) packages of dried porcini mushrooms 1½ cups boiling water 1 package (8 pieces cut-up) chicken, bone-in, skin on ½ teaspoon sea salt, plus a pinch ½ teaspoon paprika ¼ teaspoon black pepper, plus a pinch 2 tablespoons flour, divided use 2 tablespoons olive oil 1 large shallot, chopped 2 cloves garlic, chopped ½ cup dry white wine ½ cup chicken stock, hot 2 sprigs thyme, plus 1tablespoon thyme leaves, divided use 12 ounces (about 1½ packages) Pappardelle egg noodles 1 tablespoon cold butter, plus 2 tablespoons room temp, divided use